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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
Prep
*as a substitute for buttermilk you can use 1/2 cup milk mixed with 1/2 teaspoon vinegar & left to stand for 5 minutes
- Preheat the oven to 350 degrees F. Prepare 12 muffin tins with papers or cooking spray.
- In a large bowl, stir together flour, sugar, baking powder, salt, cinnamon, and baking soda.
- 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.
- 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