Recipe by ZOPOOH
"Delicious hearty muffins...perfect start to a great day!"
Watch video tips and tricks
1 3/4 cups
1 1/4 cups
1 1/4 teaspoons
peeled and finely chopped apple
Great muffin recipe - nicely spiced and delicious! I love the combination of textures and flavors. I did use the optional walnuts and added a heaping handful of raisins. I used a Texas sized muffin tin and got half a dozen huge muffins. Before popping them in the oven I topped them with a little turbinado sugar for that nice added little crunch. These baked up beautifully at 400 for a little over 20 minutes. Perfect with a cup of hot tea!
I don't know what I did wrong - I did substitute Splenda for the sugar which I've done in other baked goods with no problem. The muffins didn't rise at all - I've just got cooked lumps the size of the raw batter!! Doesn't taste too bad but I don't think I'll try this again.
I used pecans instead of walnuts and I added a heaping quarter cup of organic raisins. I did bake my muffins at 350* for 20 minutes instead of 400*. Chewy, dense and packed with a great mix of add-in's--my family really liked these muffins. They remind me a little of Morning Glory Muffins.
Now a personal favorite of mine! Delicious! Thanks!
I make these muffins all the time and my kids and I love them. I don't use raisins or nuts b/c of family preferences, and cut the sugar down to 1/2 cup. They are excellent as is, but even when I make modifications (substitute milk with 1 Tbsp vinegar for buttermilk, increase or decrease sugar, replace some of the flour with WW flour) they turn out very well. They are moist for the first 2 or 3 days in a bag at room temp, but then get stale, so I freeze half to pull out later. Definitely worth a try if you want a yummy, healthy muffin recipe.
These were SO GOOD. I didn't change a thing and they came perfect. The second time I made them I omitted the raisins on request from the kids, and still thy were amazingly good.
The only changes I made were to use bran flakes from the bulk section instead of bran cereal and I added raisins. They turned out wonderfully.
I shouldn't rate these 4 stars, as I kind of changed the recipe a little bit, and they might have been 5 stars according to the original recipe. Don't know, but I added a little more raisin bran, more apples and more carrots. They seemed a little too bland tasting to me. Think I'd up the sugar--I'm a sugaraholic--, but weren't quite sweet enough for me. Also probably needed to double the salt and the cinnamon. Will try again with those changes, but still add the additional apple and carrot. Might use brown sugar, too. I like this recipe, though, as it's got some healthy things in it. Good way to get some vegetables in the kids.
* Percent Daily Values are based on a 2,000 calorie diet.
Apple Carrot Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 64
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make apple muffins with a crumbly cinnamon topping.
See how to make simple, delicious blueberry muffins.
Even finicky toddlers love these magical mini-muffins.