Apple and Carrot Autumn Muffins

Hello friends!

Summer is coming to an end and as much I love hot and sunny days, a part of me longs for the coziness that Autumn always brings?. When the weather cools down, I always feel that food plays an extra important role to help create that homey and welcoming fall ambience that I love.

In today’s post, I will be sharing my spin on the popular Carrot and Applesauce Muffins from 100 Days of Real Food. These muffins are so delicious, especially when they are freshly baked and fill the house with the irresistible smell of spice, brown sugar and apples ?. Oh boy, I’m getting hungry already…

These (semi healthy) muffins are made extra moist with the addition of shredded carrots and oil; carrots release moisture into the baked good and the oil keeps the muffing soft and tender even when cooled. Who wants a dry, stale and tough muffin? Not me ?

These fabulous Apple and Carrot Autumn Muffins are sure to please you and your family. When you take a bite of these freshly baked muffins, you will be impressed with it’s tender crumb, it’s rich depth of flavor as well as it’s ability to make you want to jump in some PJ’s and sip  on a hot cup of tea.

Apple and Carrot Autumn Muffins

 

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Prep time

20 mins

Cook time

20 mins

Total time

40 mins

 

Author: Angela Chu

Serves: 12 muffins

Ingredients

• 1½ cups all purpose flour or cake flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• Pinch of salt
• ¼ cup melted butter
• ¼ cup canola oil
• ¼ cup white sugar
• ¼ cup brown sugar
• 1 egg
• 1 tsp vanilla extract
• 1 cup shredded apples
• ¾ cup shredded carrots

Instructions

1. Whisk all of the dry ingredients in a large bowl and set aside.
2. In a medium bowl, whisk together the oil, butter, white and brown sugar, egg and vanilla.
3. Add the shredded apples and carrots to the wet ingredients, mixing them until evenly distributed in the mixture.
4. Make a well in the dry ingredients and add the wet mixture to it, folding the batter together with a spatula until just combined. If the batter is lumpy, that's okay.
5. Portion the thick batter into muffin tins and bake in a 375 F oven for 20 to 25 minutes until a toothpick comes out clean and the muffin is golden brown.
6. Serve warm, with a pat of butter and embrace all that fall has to offer!

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