HEARTY APPLE AND CARROT MUFFINS

These wholesome muffins are packed with apple, carrot, nuts and cranberries. We use whole wheat flour and sweeten the muffins with honey to create a healthy convenient breakfast or snack.

Yield: Makes 12.

HEARTY APPLE AND CARROT MUFFINS

Ingredients

  • 3/4 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp ground coriander
  • 1/4 tsp salt
  • 1/3 cup honey
  • 1/4 cup canola oil
  • 2 large eggs
  • 1 tsp vanilla
  • 1 cup shredded apple
  • 1/2 cup shredded carrot
  • 1/2 cup chopped fresh or frozen cranberries
  • 1/2 cup chopped pecans or walnuts

Directions

  1. Preheat overn to 400°F.
  2. Combine flour, whole wheat flour, baking powder, baking soda, cinnamon, coriander and salt in a bowl.
  3. Whisk together honey, oil, eggs and vanilla until blended. Add honey mixture to flour mixture and stir just until combined.
  4. Fold in apple, carrot, cranberries and pecans.
  5. Spoon batter into paper-lined muffin cups, filling cups three-quarters full.
  6. Bake until a cake tester inserted in centres comes out clean, about 15 - 20 minutes.
  7. Cool muffins in pan for 5 minutes. Remove from pan and cool on a rack. May be frozen for up to 1 month.
Nutritional analysis per muffin:

167 calories, 8.8 g fat, 3.1 g protein, 20.4 g carbohydrate, 1.9 g fibre, 214 mg sodium