Thursday, November 15, 2012

Apple Carrot Muffins

Recipe Courtesy:   

Muffins are good tea time snacks and they are full of taste and energy. On cold winter days, muffins are excellent time pass pastries for the entire family. Apple Carrot Muffins are easy to bake and they are sure to appease the kids.   
Walnuts - 1/4 cup (60 ml) toasted and coarsely chopped
Carrot (about 2-3 peeled carrots) - 1 1/3 cups (320 ml) grated
Apple - 1 small, peeled and grated
All-purpose flour(Maida) - 1 1/3 cups (175 grams)
Granulated white sugar - 1/4 cup (150 grams)
Baking soda - 1/2 teaspoon
Baking powder - 1 teaspoon
Salt - 1/4 teaspoon
Cinnamon powder - 1 teaspoon
Grated coconut (sweetened or unsweetened) (optional) - 1/2 cup (120 ml)
Eggs - 2 large
Refined vegetable oil - 1/2 cup (120 ml)
Vanilla extract - 1/2 teaspoon

Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Place paper liners in 12 muffin cups.
Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.
Peel and finely grate the carrots and apple. Set aside.
In a large bowl whisk together the flour, sugar, baking soda, baking powder, salt, and ground cinnamon. Stir in the nuts and coconut.
In a separate bowl whisk together the eggs, oil, and vanilla extract. Fold the wet ingredients, along with the grated carrot and apple, into the flour mixture, stirring just until moistened. Evenly divide the batter between the prepared muffin cups and bake for 20 - 25 minutes or until a toothpick inserted in the center comes out clean. 
Remove from oven and let cool on a wire rack. After about 10 minutes remove the muffins from the pans and cool on a wire rack before storing.

Makes 12 standard-sized muffins.

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