Sunday, September 30, 2012

Apple- Carrot Whole Wheat Muffins

               I am always trying to come up with new ways to present a fat laden recipe as a low fat version.  An easy recipe to tweak and make healthier is a muffin.  I found that substituting apple sauce for the oil works perfectly.  Muffins are one of those great foods where you can easily hide some fruit and vegetables.

               Muffins are easy to make.  No mixer is required.  They can be frozen and stored in your freezer.  As soon as you need one, you can just pop it in the microwave.  Nothing can be quicker for breakfast.

  1. 2 large carrots
  2. 2 small kid sized apples(more of the size you would find in a bag of apples.  I used honey crisp.)
  3. 2 1/4 Cup whole wheat four
  4. 1/2 Cup brown sugar
  5. 1/4 Cup sugar
  6. 1 1/2 tsp baking powder
  7. 1/2 tsp baking soda
  8. 1 1/2 tsp cinnamon
  9. 1/4 tsp allspice
  10. 1 tsp salt
  11. 1/3 Cup applesauce(unsweetened)
  12. 3/4 Cup water
  13. 2 eggs
Peel the carrots and apples and place in the food processor.  Chop them until they chopped finely.

Next, in a bowl combine the dry ingredients, (ingredients numbered 3 to 10)
In another bowl mix together the eggs, applesauce, and water.

Then add the wet ingredients to the dry and mix until combined.  Do not over mix.

Next, in a prepared muffin pan, fill the baking cups 3/4 of the way full.
Place in a preheated oven (375F).  I used mini muffin cups.

It took 14 minutes for my muffins to complete baking.  If you use a regular sized cupcake pan, the cooking time may be closer to 20 minutes.  Just keep a watch.  You can use a cake tester to check if they are done.

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