TaliSimon12/04/11




A low-guilt muffin that makes a great on-the-go breakfast or snack.
To see more of my recipes, check out my blog More Quiche, Please at morequicheplease.com.






  • SERVING/YIELD
    18


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Mezonos


  • RECIPE
    #57789





















  • TaliSimon











INGREDIENTS













  • 2 cup whole wheat flour










  • ¾ cup brown sugar










  • 2 tsp baking powder










  • ½ tsp baking soda










  • ½ tsp salt










  • 1 tsp cinnamon










  • 1 tsp nutmeg










  • 2 cup grated carrots










  • ½ apple, grated










  • 3 eggs










  • ½ cup canola oil










  • 2 tsp vanilla extract










  • ½ cup raisins










  • ½ cup pecans










  1. Preheat the oven to 350 F/180 C.



  2. In a large mixing bowl, combine flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Add the carrots and apple and mix well.



  3. Add eggs, oil, and vanilla and stir until just blended. Gently stir in raisins and pecans (if using).



  4. Line muffin tins with paper muffin cups (eliminates clean-up!) and fill most of the way with batter. Bake 22-25 minutes, until firmly set and golden brown on top. Let cool at least 10-15 minutes before eating.















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