Name: Apple-Carrot Muffins
Yield: 20
Ingredients: 1 ½ cups wheat flour; ¾ cup ground flax seed; ¾ cup oat bran; 2 tsp baking soda; 1 tsp baking powder; ½ tsp salt; 2 tsp ground cinnamon; 1 ½ cups carrots, finely shredded; 2 apples, shredded; ½ cup raisins (optional); 1 cup chopped nuts (optional); ¾ cup milk; 2 eggs, beaten; ¾ cup honey; 1 tsp vanilla

AuthorMaria

[cooked-sharing]

morning glory muffins for the farmers' market cooking demo!

Yields20 Servings

1 ½ cups wheat flour

¾ cup ground flax seed

¾ cup oat bran

2 tsp baking soda

1 tsp baking powder

½ tsp salt

2 tsp ground cinnamon

1 ½ cups carrots, finely shredded

2 apples, shredded

½ cup raisins (optional)

1 cup chopped nuts (optional)

¾ cup milk

2 eggs, beaten

¾ cup honey

1 tsp vanilla

Preheat oven to 350°F.

Mix together flour, flaxseed, oat bran, baking soda, baking powder, salt and cinnamon in a large bowl. Stir in carrots, apples, raisins (if desired) and nuts (if desired).

Combine milk, eggs, honey and vanilla in a separate bowl. Pour liquid ingredients into dry ingredients. Stir until batter is moist. Do not overmix.

Fill muffin cups 3/4 full. Bake at 350°F for 15-20 minutes. Enjoy!

Notes: We recommend using organic ingredients whenever possible.

Seasonal Variation: You can substitute any fruit or vegetable in this muffin recipe, such as shredded zucchini or mashed ripe bananas.

CategoryBreakfast, Fall, Muffins, Snacks, Vegetarian

Ingredients