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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Apple Carrot Muffins Recipe

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This recipe for Apple Carrot Muffins is from Pounds/Briggs Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1½ cups flour
1 cup sugar
½ cup whole wheat flour
2 tsp. baking soda
2 tsp. cinnamon
½ tsp. salt
3 large eggs, beaten
½ cup unsweetened applesauce
½ cup canola oil
2 tsp. vanilla
1½ cups shredded peeled apples (about 2 medium)
1 cup shredded carrots (about 1 medium)
Directions:
Directions:
Preheat over to 350º. Spray muffin cups or use paper cups.

Whisk together flour, sugar, whole wheat flour, baking soda, cinnamon and salt in large bowl. Set aside.

In large bowl whisk together eggs, applesauce, oil and vanilla. Stir in apples and carrots; then stir in the flour mixture just until incorporated. Spoon the batter into muffin cups, filling half full. Bake about 25 minutes until toothpick comes out clean. Serve warm.

Freeze well. Place on cookie sheet and freeze until hard. Then place in Ziploc freezer bags for up to 3 months. To reheat, place frozen muffin in 350º until hot - about 20 minutes.

 

 

 

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