This looks like a recipe, but it’s really a lesson in substitutions. Apples are $1.50 a lb, carrots are $.33 a lb. Sub part of the carrots for the apples in this recipe and the kids get more vitamins and I get more money for groceries. Win-win. Made with fresh ground whole wheat flour, these muffins are rich in wheat germ oil, B vitamins, fiber, and vitamin A.
Muffins make great grab and go breakfasts (for kids), snacks, and additions to brown bag lunches.
Apple Carrot Muffins
Ingredients
- 2 cups fresh ground whole wheat flour (I use Montana Gold White Wheat)
- 1/4 cup brown sugar (or stevia)
- 2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 medium apple, chopped (I left the peelings on, but you can peel if you prefer.)
- 1 large carrot, grated
- 1 egg
- 1 cup milk
- 3 Tbs oil (coconut or melted butter)
Instructions
- Preheat oven to 400 degrees.
- In a large bowl combine flour, sugar, baking soda, cinnamon and salt. In a smaller bowl beat together egg, milk and melted oil. Pour the wet ingredients into the dry ingredients and barely mix. Fold in apples and carrot.
- Fill greased muffin tins 3/4 full.
- Bake for 15 minutes or until golden brown. Makes 12 muffins. Recipe doubles well.
- To make it a little fancier, sprinkle the tops with coarse sugar just before baking.
For best results, eat or freeze within 3 days.
