Carrot Apple Muffins
Makes about 12 muffins
Adapted from recipe published in The Pleasures of Cooking Volume IX No 6 May/June 1987
1 medium carrot (about 3 ounces) peeled
1 large apple (about 6 ounces) peeled, quartered and cored
1/2 cup vegetable oil
2 large eggs
1/2 cup brown sugar
1 teaspoon vanilla extract
2 TBS maple syrup
1/2 cup unsweetened shredded coconut (about 1 1/2 ounces)
1/3 cup yellow raisins
1/2 cup pecans or walnuts chopped in big pieces
1/2 cup whole wheat flour
1/4 cup all purpose flour
1/2 cup old-fashioned rolled oats
3 TBS wheat germ (optional)
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/8 tsp grated nutmeg
1/4 tsp salt or to taste
Preheat oven to 375°
Shred the carrot and apple with the medium shredding disc of a food processor and set aside in large bowl.
To that bowl add: raisins, coconut.
Change the processor to a metal blade and process the nuts quickly if they need to be chopped into big pieces. Do not over chop. Add them to the bowl with carrots, apples, raisins and coconut.
Process the oil, eggs, sugar, maple syrup and vanilla until blended.
In a bowl, mix together the flours, wheat germ, oats, baking powder, baking soda , spices and salt
Add them to the food processor and mix in with a spoon and then pulse quickly until just blended.
Add the contents of the bowl containing all the rest of the ingredients and mix by hand. Do not over mix
Divide the batter into 12 muffin cups that are placed in a muffin tin.
Bake in preheated oven or 20-25 minutes or until a toothpick comes out clean.