Apple Carrot Muffins (aka Bounty of Fall Muffins)

I wanted a new muffin to serve at parsha class on Tuesday morning that would bring the flavors of the fall season indoors.  This muffin – with shredded carrots and apple (I used organic for both), oats and applesauce, as well as whole wheat flour – perfectly fits the bill. 

The women enjoyed this delicious muffin very much (they were almost all finished at class!), as did me and my family (after class). 

This is a moist, perfectly-sweet, healthy, satisfying and delicious (!!) muffin.  It’s hearty enough for a breakfast on the go, with a fruit or yogurt on the side. 

Apple Carrot Muffins (aka Bounty of Fall Muffins)

Pre-heat the oven to 375* and line 12 muffin cups with paper muffin liners. 

In a large bowl, combine:

1/2 c. sugar

1/4 c. natural (no sugar added) applesauce

1/4 c. oil (I use canola oil)

1 egg, lightly beaten

1 tsp. vanilla extract

1 tsp. lemon juice

1 c. pineapple juice

With a spatula, mix all together.  To the bowl, add:

1 Gala apple, peeled and shredded (yield is approx. 1 c. shredded apple)

1 c. shredded carrots

Mix all together.  To the bowl, add:

1 1/2 c. white whole wheat flour

1/4 c. oats

1 1/2 tsp. baking powder

1/4 tsp. baking soda

dash salt

1 tsp. cinnamon

pinch ground cloves

Mix all together, till all the ingredients are incorporated into the muffin batter.

Add: 3/4 c. raisins and 1/3 c. chocolate chips (optional).  Stir to combine. 

Spoon the batter into the prepared muffin tins.  Bake for 20-25 minutes, till muffins are dry.

Note: These muffins took 25 minutes in my oven, which is longer than my muffins usually take.  Please adjust baking time according to the heat of your oven, and check the muffins after 18-20 minutes, to see if they need more time.

Note: If you don’t have pineapple juice (which is recommended), you can use orange juice instead.

When the muffins are done, remove the muffin pan(s) from the oven.  When the muffins are cool enough to handle (I do this very quickly after they come out of the oven, using oven mitts), transfer the muffins to a cooling rack. 

Serve with a cold glass of milk (my favorite!), or tea or coffee of your choice.

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Happy reading and baking, b’tayavon, and enjoy!


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