Recipe Level: Creative | Recipe Speed: Average | Season: All | Type: Bread | Diet: Vegetarian/DF
The natural sweetness of our Vermont-grown apples and carrots makes these muffins a real treat! Plus, we were able to cut back on the added sugar.
1/2 c sugar
1 tsp baking soda
1 - 2 teaspoons cinnamon or apple pie spice mix
1/4 tsp salt
1 c shredded carrot
1 c shredded or diced apples
2 eggs, lightly beaten
1/3 c vegetable oil or butter
1 tsp vanilla
Preheat your oven to 350F
Place muffin cups into your muffin tin (this recipe made about 10 small muffins, as pictured above)
Combine flour, sugar, baking soda, cinnamon, and salt into a large bowl (the wet ingredients will be stirred in later)
In a medium bowl combine eggs, oil, and vanilla, then stir in carrots and apple to coat.
Add the wet ingredient mixture into the flour mixture, and stir just enough to combine and mix in dry ingredients. (Don't overmix)
Scoop the mix into your muffin cups, filling just about 3/4 of the way full. Bake for 20 to 25 minutes, or until golden.
This recipe was based on the recipe from Better Homes and Gardens https://www.bhg.com/recipe/muffins/carrot-apple-muffins/