Carrot Cake Muffins

By á-170163

A quick complete breakfast, a new family favorite!

Ingredients

• 2 1/2 cups all purpose flour
• 6-8 medium grated carrots
• 1 fine grated apple
• (I use Granny Smith which gives fun green specks that
• made everyone wonder)
• 1 teaspoon baking Powder
• 1 teaspoon baking Soda
• 1/2 teaspoon fine ground allspice
• 1 teaspoon fine ground cinnamon
• 1/2 teaspoon fresh grated nutmeg
• 1/4 teaspoon salt
• 1 cup brown sugar or
• (I use sugar & honey 1/2 and 1/2 mixed)
• 4 large eggs
• 8 ounces plain yoghurt
• 8 ounces vegetable oil
• 1/2 to 1 cup finely chopped nuts if you wish (I use pecans)

Details

Preparation time 45mins

Preparation

Step 1

Set up your muffin tins, I use the extra large since we have our muffins as a whole meal.

Grate the carrots & apple and set aside in Large mixing bowl.

In a food processor (yep, go ahead, get it out of the cupboard),
Combine flour, baking powder, baking soda, all the spices and salt.
Run processor until the spices are well blended.....maybe 20 seconds.

Combine the flour mixture with the carrots and apple mixture, coating the veggies well and evenly.

Back to the food processor (don't bother cleaning inbetween, it's all going in one bowl eventually), combine yoghurt, sugar/honey and eggs. With processor running slowly, drizzle the oil into the mixture until just combined.

Mix this goopy fun mess into the carrot/apple flour mixture and toss until just mixed.

Stir in the nuts if desired.

Spoon into your muffin tins.

Bake at 350 degrees for approximately 25 minutes. If you use the smaller muffin tins, bake for 20 minutes or so. This recipe is a very brown mixture so you won't notice a huge difference between the uncooked batter and the brown and ready to get out of the oven stages.

Enjoy!!