Carrot, Apple and Honey Muffins

Fresh

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Carrot, Apple and Honey Muffins

These muffins are good for you! As well as being pretty darn tasty, these carrot and apple muffins are moist, tender and relatively low in fat.

They have a gorgeous orange/brown color that looks best when made without muffin papers, so be sure to grease your muffin tin before spooning in the batter. They’re excellent when still warm from the oven, but are also good when toasted or topped with butter, peanut butter and/or cream cheese.

You’ll need:

1 3/4 cups all-purpose flour
1/4 cup wheat bran
1/2 cup brown sugar
2 tsp Edmond’s baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp allspice
1/8 tsp nutmeg
1/4 cup Rice Bran Oil
1/4 cup Airborne runny honey
3/4 cup Buttermilk
1 large Egg
1 tsp Hansell’s vanilla extract
1 cup shredded carrot, drained and packed
3/4 cup diced apple (1 medium apple, peeled)

Preheat oven to 180 deg celcius and lightly grease a 12-cup muffin tin with rice bran oil cooking spray.
In a large bowl, whisk together the flour, wheat bran, brown sugar, baking powder, salt and spices.
In a small bowl, whisk together the vegetable oil, 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.
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.
Cool muffins on a wire rack. Store in an airtight container.

 
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