Carrot, Apple and Honey Muffins

I'm on a super big muffin kick right now. They're just so fun and easy! And I got a bunch of carrots in my CSA this week, along with some leftover from last week. What is a girl to do? There is only so many carrots I can take! Why muffins of course! 


I also remembered that had a bunch of honey in the pantry that I wanted to use. I love honey with just about anything: cheese, oatmeal, fruit, etc. So I found the perfect recipe at Baking Bites.com 


Carrot, Apple, and Honey Muffins
from baking bites.com


Ingredients: 

1 3/4 cups all-purpose flour

1/4 cup wheat bran

1/2 cup brown sugar

2 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

1/4 tsp allspice

1/8 tsp nutmeg

1/4 cup vegetable oil

1/4 cup honey

3/4 cup buttermilk

1 large egg

1 tsp vanilla extract

1 cup shredded carrot, drained and packed

3/4 cup diced apple (1 medium apple, peeled)

Directions: 

1- Preheat oven to 350F and lightly grease a 12-cup muffin tin with cooking spray.

2- In a large bowl, whisk together the flour, wheat bran, brown sugar, baking powder, salt and spices.
3- In a small bowl, whisk together the vegetable oil, honey, buttermilk, egg and vanilla. Make a well in the center of the dry ingredients and pour buttermilk mixture into the well. Stir until just combined, then add in the shredded carrots and diced apples.
4- Divide evenly into muffin tins and bake for 16-20 minutes, until a toothpick inserted into the center comes out clean and the top of the muffin springs back when lightly pressed.
5- Cool muffins on a wire rack. Store in an airtight container.

Makes 12 muffins.

Notes: 

- So I didn't have buttermilk or brown sugar on hand. I just used white sugar and regular milk. I also used whole wheat flour and added a little extra applesauce, so it didn't try out.

- I added oats because they were on hand and they added a nice texture. The muffins were a little dense after that, but still good! 

- I like to heat them and add different types of jams that I've made! 

Enjoy!