The selection at our outdoor farmers market is dwindling, and there are only a few weeks left before the whole operation moves indoors. Luckily, there is still a delicious abundance of greens, root vegetables and apples- so with these few items making up the bulk of my purchases yesterday, I set out to make something sweet, combining carrots and apples for a healthy, hearty muffin.
I used this Whole Foods recipe, tweaking a few ingredients here and there. The result- a delicious, fiber-packed breakfast or snack option that the whole family enjoyed. Little Vijay scarfed down an entire muffin for breakfast, and if I had offered, I am pretty sure he would have had seconds!
1/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon non-aluminum baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1 cup grated carrots
1/2 cup unsweetened applesauce
2 large eggs, lightly beaten
1/4 cup milk
1/4 cup canola or safflower oil
1 teaspoon molasses
Preheat oven to 350°F. Butter and flour a 12-cup standard muffin tin or use muffin papers. Set aside. In a large bowl, whisk together flour, oats, sugar, cinnamon, baking powder, baking soda and salt. In a separate bowl, combine carrots, apples, applesauce, eggs, milk, oil and molasses. Add the carrot mixture to the flour mixture, stir until blended. Spoon batter into muffin cups and bake for about 20 minutes or until a toothpick in the center of a muffin comes out clean. Serve warm. Try them topped with honey for an extra special treat!)