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Saturday, September 11, 2010

Apple Carrot muffins

Or what I like to call: Carrot cake for Breakfast!

If you even remotely like carrot cake, you'll love this recipe! (adapted from

1 3/4 cups raisin bran cereal
1 1/4 cups wheat flour
3/4 cup sugar
1 1/4 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 egg
3/4 cup buttermilk
1/4 cup canola oil
3/4 cup finely chopped peeled tart apple
3/4 cup grated carrots
1/4 cup chopped walnuts

1.In a bowl, combine the first six ingredients. In a small bowl, beat the egg, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in apple, carrots and walnuts. Fill paper-lined muffin cups or cups coated with nonstick cooking spray three-fourths full. Bake at 400 degrees F for 20-23 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

My 2 year old loves everything about these, except the walnuts, which you can omit. In a brilliant move, I shredded a bunch a carrots I bought in bulk and froze them. There's my pat on the back for the day! (wink!)

Oh, and if you don't have buttermilk, no worries. 1 cup regular milk + 1 tsp apple cider vinegar is a substitue for a cup of buttermilk. For this recipe I use 3/4 cup milk and almost a tsp of vinegar. Happy baking!!

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