Sunday, 4 September 2011

Apple Carrot Muffins

Have you ever dug fresh carrots out of a garden? Bitten into the crisp, fresh, sweet carrot and thought you'd gone to heaven?  I can not get enough of just-dug-up carrots, but it is always nice to spice things up a bit. Having healthy snacks on hand is a "Must Have" for Mamas everyone so here is a little snack inspiration to get the school lunches, picnics in the park, midnight lunches rolling!

Apple Carrot Muffins

4 eggs
1 cup apple sauce
2 tbsp olive oil
1 cup honey
2 tsp. vanilla
2 1/2 cups whole wheat flour
3 tsp. baking powder
1/2 tsp. sea salt
2 tsp. cinnamon
1 cup fresh grated carrots
1 cup raisins

Beat egg well. Add apple sauce, oil, and honey, beating well until thick. Add vanilla. Stir in dry ingedients. Fold in grated carrots and raisins. Yeild: 3 dozen (or 1 dozen large, plus four dozen minis!)

Bake at 400F for 15 minutes (or 11 minutes for the minis)

if you're wondering about the about the colorful backdrop to these delicious muffins, I took the pic while on a beach day wiith my boys. I suddenly realized as I unpacked our picnic that I had yet to snap a pic of these, and I really wanted to share thier goodness with all of you! Here's a zoom out of the 'plate' that the muffin is posed on:

If only all my platters were so cute! ha!


  1. i know it is gross to admit it.....but i like that kind of almost dirt taste that fresh from the garden carrots have. that probably means i am missing some vitamins in my diet.

  2. Thanks for posting this, Katie. I'm an on the verge of making school lunches every day and I could use some good ideas/recipes. I need to get that lemon poppyseed muffin recipe from you. Spenser loved those!


I'd love to hear your thoughts and have you contribute to the blog! Thanks for stopping by and reading :)