This is the perfect time of year to make these muffins, soon my house will be filled with family. Nothing better than having a healthy, delicious muffin to offer in the morning. This recipe comes from my favorite book, Simply in Season. I love this book for the simple recipes it contains and the fact that they are geared to helping you eat in season.
These muffins are perfect for breakfast or for a good snack. They can be cooked in a regular muffin tin or a mini muffin tin, which works well if you are using them for a snack.
Before you read the recipe remember to enter my giveaway for a 23 Quart Pressure Canner and a Water Bath Canner! Enter HERE!
½ cup flour
½ cup whole-wheat flour
1 cup oat bran or rolled oats
¾ cup brown sugar
1 Tbsp ground cinnamon
2 tsp baking soda
1 tsp baking powder
½ tsp salt
In a large bowl combine the above ingredients. Set aside.
Combine the dry ingredients in a large bowl.
2 large tart apples, peeled, cored and shredded
1 ½ cups finely shredded carrots
1 cup chopped walnuts or flax seed meal
½ cup raisins
Add the apples, carrots, walnuts and raisins to the dry mixture. Stir to coat and make a well in the center of the mixture.
Apples, carrots, nuts and raisins.
In a separate bowl combine
½ cup milk
¼ cup oil
Pour into the flour mixture. Stir just until moistened. Fill your muffin tins about ¾ full and bake in a preheated 375F oven for 18-20 minutes.
Ready for the oven.
These muffins are delicious and keep well.
These muffins remain moist for several days.
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