This recipe is loaded with natural & nutritious localvore ingredients, which makes them the perfect breakfast, snack or lunch box treat . . . and it put to good use my recently-made applesauce and newly-harvested carrots.
(Recipe from http://ecoike.blogspot.com/2011/03/applesauce-carrot-walnut-muffins.html)
1 cup flour (I used Butterworks organic whole wheat bread flour)
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon baking powder
1/8 teaspoon nutmeg
1/8 teaspoon salt
1 local organic egg
1/3 cup maple syrup
1/2 cup organic applesauce
1/4 cup coconut oil* or olive oil (I was leery of olive oil but it was fine!)
1 teaspoon vanilla
1/2 cup local organic carrots, shredded
1/2 cup walnuts, chopped
1/2 cup organic raisins (or cranberries?)
Preheat oven to 400 degrees. Grease and flour 18 mini muffin cups. (Hmmm – I did a half recipe; it made a dozen mini muffins.)
In a mixing bowl; mix the egg and maple syrup together. Add the apple sauce, oil and vanilla. Mix until combined.
In a medium bowl, whisk together the flour, baking soda, cinnamon, baking powder, nutmeg and salt. Add the flour ingredients to the egg mixture. Mix until thoroughly combined.
Add the carrots, walnuts and raisins. Mix just until combined.
Spoon the batter into the prepared mini muffin cups.
Bake for 11 minutes at 400 Degrees.
(The original recipe called for a little cinnamon sugar to be sprinkled on top just before baking. I actually prefer them with no such topping. Try some with and without to see what you prefer.)