Rebecca’s Carrot-Apple Muffins


2 cups whole-wheat flour

3/4 cup sugar

2 teaspoons baking powder

2 teaspoons cinnamon

1/2 teaspoon baking soda

3 eggs or substitute

1/2 cup buttermilk*

1/3 cup oil, perferably canola

2 teaspoons vanilla extract

1 teaspoon salt

2 cups finely shredded carrot

1 medium apple, peeled and shredded

1/2 cup raisins

1/2 cup chopped nuts


*as a substitute for buttermilk you can use 1/2 cup milk mixed with 1/2 teaspoon vinegar & left to stand for 5 minutes

  1. Preheat the oven to 350 degrees F. Prepare 12 muffin tins with papers or cooking spray.
  2. In a large bowl, stir together flour, sugar, baking powder, salt, cinnamon, and baking soda.
  3. In a separate bowl, stir together eggs, buttermilk, oil, and vanilla, then the carrots, apple, raisins, and nuts. Add to the flour mixture and stir just until blended.
  4. Spoon the batter into the muffin cups. Bake about 30 minutes or until a toothpick inserted near the center comes out clean.

Yield: 12 muffins