Breakfast Carrot Muffins

I was going to post a carrot cake recipe that I made last week that was made with oats. It was a pretty cake but the taste was not what we expected so I will not make that again.  I am going back to what I know well so I am posting a recipe for my breakfast muffins. 

I will go straight to the recipe for these delicious apple, carrot, breakfast muffins.

4 Medium Carrots grated (approx 2 cups)

1 large apple

3 eggs

1/2 cup apple butter

1/4 cup vegetable oil ( I use light olive oil)

3/4 cup sugar

1 tablespoon vanilla

2 cups all purpose flour

1 teaspoon cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup raisins.

These are the ingredients I use. For this recipe it is best to gather your ingredients, do the prep work and have all the ingredients measured and ready.

Wash and grate 4 carrots

This recipe can be made using electric grater or processor.  I do not like to use electricity unless I have to and also I am sensitive to sound, and most electric kitchen items today make a lot of noise.  I use a hand grater.  

I could not find my attachments for the grater because I re-organized my kitchen an now I do not know where anything is.  So I used this one an then I put it on a cutting board and minced it further.

Then peeled and cored a large apple

Mince the apple and put the minced carrots and apple in a bowl, and set aside.

Beat the three eggs until frothy.

Add the sugar, apple butter, oil, and vanilla to the egg and beat that together until mixed smooth.

Add the dry ingredients to a bowl. Dry ingredients are flour, cinnamon, baking powder, baking soda, salt. Toss the dry ingredients around until mixed and then add the wet mixture to that and mix.  I used a large whisk but you can use a mixer if you want to. It does not need to be over beaten. 

Now add the raisins and stir mixture well.  

Add the carrots and apples..

Once it is mixed together it will be spooned into greased or oiled muffin tins.

We have been cutting back on the use of paper towels so that we do not have to spend the money for them.  I cut small squares of flannel and keep them in the kitchen for oiling baking pans.  I normally oil my baking pans with light olive oil.  The Light olive oil does not give a taste of olive oil to baked goods but use what you normally use.  After I use the small flannel fabric I hand wash it with soap and hang to dry to reuse. 

I have large measuring spoons, this is 1/4 cup spoon that I am using and I put in a heaping quarter cup spoon to each muffin tins.  Each tin is 3 1/2" x 2 1/2" but these can be put in a regular muffin/cupcake tin.  I would put slightly less in those.

For the larger muffin tins bake at 375 for thirty minutes but check them at 25 minutes in case your oven cooks hotter.  Smaller muffin tins bake 20 to 25 minutes.

These breakfast muffins are very good warm with butter or just plain.

I hope you enjoy this recipe.

I will be posting a regular blog post after I post this. 

Grandma Donna