Tuesday, February 12, 2013

apple carrot muffins: cinnamon, spice, and everything nice

Occasionally, I am forgetful. For instance, a few weeks ago, I saw a bunch of beautiful locally grown carrots in my supermarket, and I snatched them up, conveniently un-remembering that I was picking up my community supported agriculture order (the super fabulous Winter Harvest CSA) later that evening.  And that I had a giant bunch of carrots in my CSA order. Oops.

I don't like to waste food, so I immediately started planning all things carrot: soups, salads, roasted, and with lentils. And then I looked over at the apples nestled next to the carrots in my CSA bag, and started thinking about dessert.  I tried them in a cake, and although it was good, it wasn't quite sweet enough, and so I experimented, and arrived at these spice-full, tender, moist apple-carrot muffins.

Spiced Apple-Carrot Muffins
makes one dozen

1 cup white whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

2 teaspoons cinnamon
1/2 teaspoon cloves
1/4 teaspoon cardamom
1/4 teaspoon ginger (optional)

2 tablespoons butter, softened
2/3 cup white sugar
1/4 cup brown sugar
2/3 cup Greek yogurt (I use 2%)
2 eggs
1/4 cup 1% milk

1 medium apple, grated (about 2/3 of a cup)
2 medium carrots, peeled and grated (about 2/3 of a cup)

1. Preheat the oven to 375 degrees.

2. Butter a muffin pan or fill it with cute cupcake liners.

3. Sift together the flour, baking powder, baking soda, and salt in bowl, add the spices, mix, and set  aside.

4. In a separate bowl, mix together the butter and sugar, forming a chunky paste. Add the yogurt, mixing well to form a smoother paste, then the eggs and the milk, stirring well at each step.

5. Fold the wet ingredients into the dry, ensuring everything is thoroughly combined.

6. Add the grated apple and carrots, stirring to combine fully.

7. Pour the batter into the lined or buttered muffin pan, filling each muffin about 2/3 of the way full.

8. Bake for 22-26 minutes, or until a toothpick inserted into a muffin comes out clean.

The muffins can be served warm, and hold up well in the fridge for 5-6 days after baking. Bon appetit!

1 comment:

  1. Well done! I like that you grate the apple as opposed to dicing it. I personally don't like bits of fruit in my muffins and I think the grated apple would kind of melt into each muffin. Very healthy as well.