Sunday, April 14, 2019

Having Good Wholesome Fun with Apple Carrot Muffins

There's no denying my senior friends love to have fun, and after a noon water aerobics class, they're ready to eat.  These pretty "carrot" treat bags filled with a zipper bag of mini-muffins might do the trick and bring a smile.  They are 100% whole wheat, have 1/2 the sugar as the original recipe, with extra virgin olive oil as the fat.  Here's how I made them:

Apple Carrot Mini Muffins

(Makes 72)

In a large bowl, mix together dry ingredients:
2 1/2 cup whole wheat flour
1 1/2 cup wheat germ
2 tablespoon cinnamon
2 teaspoon ginger
1 teaspoon nutmeg
1 tablespoon 1 teaspoon baking powder
2 teaspoon baking soda
1/2 teaspoon salt

Shred peeled carrots and cored apples (with peel) in a food processor.  Squeeze out excess moisture.  (I place the shredded carrots and apples on clean absorbent towels, roll them up and squeeze to remove the moisture).  
1 cup shredded carrots (took 3 medium)
4 cups shredded apples (took 4 medium apples)

In bowl of electric mixer, beat eggs until starting to froth.  Add sugar and honey and beat slightly.
8 eggs
1/2 cup brown sugar
1/2 cup honey

Add apples, carrots and oil to mixing bowl and beat slightly.
1 cup olive oil

Add dry ingredients to bowl, mixing only until combined.

Drop by 1 tablespoon scoops into mini muffin pans greased with olive oil spray.  Bake at 375F. for 12-14 minutes.  Cool in pan on wire rack for 5 minutes.  Remove from pan and finish cooling on wire rack.


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