FOODIE FRIDAY: CARROT APPLE MUFFINS
I am constantly searching for ways to incorporate more fruit and vegetables into my children’s diets.
Looking at what I had available in my refrigerator one weekend, I was inspired to create these carrot-apple muffins.
I was a little worried that the carrot might be too strong (and be detected by my boys), but fortunately, they were really good and moist!
CARROT APPLE MUFFINS
A kid-friendly, vegetable-packed and delicious recipe for carrot apple muffins.
INGREDIENTS
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon allspice
- 1/3 cup brown sugar
- 1 egg
- 1/2 cup buttermilk
- 1/3 cup unsweetened, natural applesauce
- 1/2 teaspoon vanilla extract
- 1/2 cup grated carrots
- 1/2 cup grated apples
INSTRUCTIONS
- In a medium bowl, mix together the flour, baking soda, baking powder, salt, and allspice.
- In a second, larger bowl, mix together the sugar, egg, buttermilk, applesauce, vanilla extract, carrots, and apples.
- Add the dry ingredients into the wet ingredients, and mix until moistened. Do not over-mix.
- Divide the batter among 12 muffins cups (I used silicone muffin liners).
- Bake for 15-20 minutes, or until a tester inserted into the center comes out clean.
- Cool on a wire rack.
- Store the muffins in an airtight container; they should be good for at least two days.
NOTES
- You can also substitute the carrot for zucchini, and use whole wheat flour instead of all-purpose flour. If you don’t have buttermilk, try Greek yogurt. You can use all substitutes with the same measurements as the recipe.
Adapted from Food Babbles
These are perfect for breakfast, or snack, or even a side for holiday family meals!
This recipe originally appeared on Everyday Family, and was syndicated with permission to Multiples Illuminated.