Carrot Muffins
Contributed by Sonya Romanoff
1 cup all-purpose flour & 1 cup whole-wheat flour
2 teaspoons baking soda
2 teaspoons cinnamon
1⁄2 teaspoon nutmeg
1⁄4 teaspoon salt
1⁄2 cup white sugar and 1⁄2 cup light brown sugar (or maple syrup!)
1⁄4 pound carrots
1⁄2 cup pecans or walnuts
3 large eggs (or the equivalent egg substitute)
1 cup canola oil (or 1⁄2 cup apple sauce and 1⁄2 cup oil)
2 teaspoons vanilla
1 apple
Preheat oven to 350° and oil 12 muffin cups.
In a large bowl, sift together flour, baking soda, cinnamon, and salt. Whisk in sugar. Coarsely shred enough carrots to measure 2 cups and chop nuts. Add shredded carrots and nuts to flour mixture and toss well.
In a bowl whisk together eggs, oil, and vanilla. Peel and core apple and coarsely shred. Stir shredded apple into egg mixture and add to flour mixture, stirring until batter is just well-combined. Divide batter among muffin cups, filling them three- fourths full, and bake in middle of oven until puffed and a tester comes out clean, 15 to 20 minutes.
Cool muffins in cups on racks 5 minutes before turning out onto racks to cool completely. Muffins keep in an airtight container at room temperature for 5 days.
Sonya is originally from Oakland, CA but fell in love with New York (who wouldn’t!) and became a transplant. She lives in north Williamsburg with her boyfriend Daniel, who is also a member of the CSA, and sassy cat Gigi. Sonya is dedicated to maintaining a locally based, environmentally sustainable diet and educating others about the benefits of doing so. She is very happy to be a part of this CSA!
February 25th, 2010 at 4:07 pm
These sound yummy…and healthy! Almost like a morning glory muffin if you add some oats and/or seeds.
Thank you Sonya!