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Carrot, Apple and Oatmeal Muffins

Most muffins are no better than having a cupcake for breakfast, but these little gems are as nutritious as they are delicious!
2 cups oats
1/4 cup whole wheat flour
1/4 cup flaxseed meal (optional)
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground ginger
2 eggs
1/2 cup organic maple syrup (preferably dark amber)
1/2 cup oil
1/4 cup raisins
1 small bunch carrots, peeled and grated (about 1 cup grated)
1 medium organic apple*, grated (I prefer not to peel mine and just wash it very well)

Turn oven on to 400F. Prepare a muffin tin by greasing it and lining with muffin cups.

In a food processor pulverize the oats for 1 minute. It should ressemble rough cornmeal. Transfer the oats to a big bowl and add flour, flaxseed meal, salt, baking powder, cinnamon, nutmeg and ginger. Whisk together and set aside.

Beat the eggs until fluffy and then beat in the syrup and oil, this can be done in the bowl of your food processor. Pour over the dry ingredients and fold in. When adequately combined also fold in the carrots, apple and raisins. Careful not to overmix or muffins will turn out tough.

Divide the batter amongst the 12 muffin cups. Bake for 25 minutes or until a toothpick come out clean. Cool on a rack.

* Tart apples work well in baking, but you really can use whatever you have handy.