As much as I love eating desserts (and trust me, I love to eat desserts), I find the process of baking just as enjoyable as the end product. In fact, I often get the urge to bake without even knowing what it is that I want to bake. I usually end up scrounging through my pantry and refrigerator for inspiration. On Thursday night, my refrigerator was pretty bare, but I did end up finding a few carrots and an apple. I figured that between those two ingredients, I could make a delicious and healthy breakfast muffin.
While these muffins are delicious fresh out of the oven, I enjoyed them even more the next few mornings, when I toasted them before slathering them in butter and honey. Have you tried toasting muffins before? You should. It's delicious.
Some notes: I had shredded the carrots coursely, and I think next time I would shred them more fine - the carrots were still a little crunchy right out of the oven, though they softened after sitting for a couple of days. Also, if you want, you can pack the muffins even more full of healthy goodness by adding dried fruit or nuts.
Carrot Apple Muffins
Adapted from Gourmet, 1998
1 cup AP flour
1 cup whole wheat flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/4 teaspoon salt
1/2 cup sugar
1/2 cup brown sugar
2 cups shredded carrots
1/4 cup sweetened shredded coconut
3 large eggs
1 cup corn oil
2 teaspoons vanilla
1 large apple, shredded
Preheat the oven to 350 degrees Farenheit. Grease a 12-cup muffin tin.
In a large bowl, Combine flours, baking soda, cinnamon, and salt. Whisk in both kinds of sugars. Add the carrots and coconut; stir until completely combined.
In a medium bowl, combine the eggs, oil, vanilla, and shredded apples. Add the apple mixture to the carrot mixture and stir until just combined.
Divide equally between the muffin cups. Bake for 15-20 minutes.
Cool muffins for 5 minutes in the tin before turning out onto the racks to cool completely. Muffins keep in an airtight container at room temperature for 5 days.