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Posts Tagged ‘muffins’

Even Miz Britney Spears enjoys a prepster bake-a-thon!

During the warmer months, I am highly guilty of buying way too many fruits and vegetables in an attempt to create a Shelter Island, Martha Stewart-esque vision of country living where pancakes never come from Bisquick, you have a beach view and even your pajamas are Laura Ashley.  This is multiplied x1000 when I am wearing JCrew and it’s a Saturday afternoon at the Farmer’s Market.

I recently ( like, today) found myself at the tail end of one of these delusions of grandeur and in possession of 3 extra apples and a bunch of carrots, so in an effort to keep the dream alive and not throw this deliciousness in the trash I decided to create an Apple Carrot Muffin recipe.

The added bonus is that these are not only completely tasty, but also Vegan friendly if you choose to use a milk alternative….your choice suckas.  I recommend to just make them, enjoy them and then tell me how awesome I am.  OH, and PS- take the extra 2 minutes and put the Maple Glaze on top….sewwwwww worth it!

– Skelladay

Apple Carrot Muffins with Maple Glaze

Makes 8 to 12 muffins

Ingredients

Muffins

1 cup whole wheat flour

1/4 cup rolled oats (such as Quaker)

1/4 cup sugar

1 teaspoon ground cinnamon (I use Mexican Cinnamon from this place for the added warmth, but any will do!)

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon sea salt

1 cup grated carrots

1/2 cup peeled, cored, rough chopped apples

1/2 cup unsweetened applesauce

1/4 cup milk (I use almond milk, but regular, soy or rice also works)

1/4 cup canola oil

1 teaspoon real vanilla extract

Maple Glaze

1/3 cup powdered sugar

2 tablespoons maple syrup

Directions

Preheat oven to 350°F. Butter and flour a 12-cup standard muffin tin or use muffin papers.

In a large bowl, whisk together flour, sugar, cinnamon, baking powder, baking soda and salt.

In a separate bowl, combine carrots, apples, applesauce,  milk, oil and vanilla.

Add half the carrot mixture to the flour mixture, stir until blended then add the rest of the carrot mixture.

Spoon batter into muffin cups (tip- use an ice cream scoop!) and bake about 20 minutes or until a toothpick in the center of a muffin comes out clean.

To Make Maple Glaze

In a small bowl whisk together powdered sugar and maple syrup, whisking briskly to consistency.  Dip a spoon into glaze and drizzle over muffins once cooled- about 15 to 20 minutes.

Enjoy! : )

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