These bright and light muffins are in fact a ray of sunshine. They will also help you reach your daily recommended intake of fruits and veggies with every tasty bite. If you love citrus these will be your favourite, and if you don't, feel free to halve the amount of orange juice and zest.
Gypsy Boots Trail |
Ingredients
- 1 1/2 cups white flour (all-purpose)
- 1 cup whole wheat flour (OR all all-purpose flour)
- 1/2 cup sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup shredded carrots
- 1 medium apple peeled and shredded
- 1 1/2 cups milk
- 1/4 cup oil (vegetable or your favourite)
- zest of 1 medium orange
- juice of one medium orange
- 1/2 cup raisins
- 1/2 cup chopped almonds or walnuts
In a medium bowl, combine flours, sugar, baking powder, and salt.
In a large bowl, combine shredded carrots, shredded apple, milk, oil, orange zest and orange juice.
Fold dry ingredients into wet in two parts just until combined. Then fold in raisins and nuts.
In a large bowl, combine shredded carrots, shredded apple, milk, oil, orange zest and orange juice.
Fold dry ingredients into wet in two parts just until combined. Then fold in raisins and nuts.
Pour batter into greased muffin tins and bake at 350'F for 50 to 55 minutes, until tops are golden brown and a toothpick comes out clean.
I made miniature muffins and this recipe made 3 dozen. You could also make it in a loaf pan if you prefer.
I made miniature muffins and this recipe made 3 dozen. You could also make it in a loaf pan if you prefer.