Friday, January 9, 2015

Carrot Cake Muffins

The holidays come and go too quickly! My husband was able to take a few days off and we enjoyed some slower mornings as a family. One morning he surprised us with these delicious muffins. When I got out to the kitchen and could smell them cooking, he said,"Don't worry, I put in whole wheat flour for half of the flour and applesauce for half of the oil." Then he smiled and added,"I am learning."

I had to chuckle a little and then thank him for being so kind to make breakfast. This recipe is a new keeper at our place. For breakfast we left off the frosting, but for afternoon snack time the kids were slathering it on! Either way these carrot cake muffins are delicious!

Carrot Cake Muffins

1 cup all-purpose flour
1 cup whole white wheat flour
2 teaspoons baking soda
2 teaspoons cinnamon
¼ teaspoon salt
¾ cup sugar
2 cups shredded carrots
1 cup shredded apples
½ cup chopped pecans, walnuts, or cashews
½ cup raisins
½ cup applesauce
¼ cup sweetened, flaked coconut
3 large eggs
½ cup vegetable oil
2 teaspoons vanilla

Mix dry ingredients together. Add the remaining ingredients and mix well. Pour batter into greased muffin tins. Bake at 350°F for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Frost with cream cheese frosting when cooled, if desired. Makes 18 muffins.

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