Tuesday, July 31, 2007

Carrot-Apple Muffins

These muffins are so delicious, and so good for you! This recipe makes 2-3 dozen, so I usually put the extra in gallon freezer bags and freeze until I need them. Pull them out of the freezer the night before you want to serve them for breakfast. They're great in lunchboxes too! Enjoy.

Carrot-Apple Muffins

2 cups whole wheat flour
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
1/2 cup unprocessed bran
2 cups grated carrots (about 6 large carrots)
2 cups shredded apples (about 3 apples)
1/2 cup raisins
1/2 cup raw nuts, coarsely chopped (I use walnuts)
1/2 cup shredded coconut (unsweetened)
1/2 cup raw sunflower seeds
3 large eggs
1 cup Safflower oil
3/4 cup honey
2 tsp vanilla
1/2 cup unsweetened apple juice concentrate

Sift flour, soda, cinnamon, salt and bran. Stir in carrots, apples, raisins, nuts, coconut, and seeds. In another bowl, beat eggs and honey, oil, vanilla, and apple juice. Stir nuts into the flour mixture until just combined. Spoon into well-greased muffin pans, filling to top. Bake in pre-heated oven at 350 for 35-40 minutes. Makes 2-3 dozen.

**I use my food processor to grate the carrots and apples. It goes much faster that way. And if apples are on sale, I like to buy enough to shred for another batch. The shredded apples freeze well until you're ready to make more. Shredded carrots freeze well too.

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