Stonebridge Carrot Apple Coconut Mini Muffins

This entry was posted in Apples Carrots Fall Vegetables High Summer Vegetables Recipes Whole Wheat and Grains Fall Vegetables Recipes and tagged apple recipe carrot apple coconut muffins carrot recipe community supported agriculture CSA fall recipe harvest muffins healthy muffins mini muffin recipe recipe whole wheat carrot apple muffins on by
Stonebridge Carrot Apple Coconut Mini Muffins
A hearty and healthy recipe from the fall harvest! This makes three dozen and freezes well. If you don't have a mini muffin pan, use a regular pan and fill 3/4 full for a dozen or so regular muffins.
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Ingredients
  1. 1 1/8 cups whole-wheat pastry flour or GF baking mix
  2. 1 teaspoon baking soda
  3. 1 teaspoon ground cinnamon
  4. ¼ teaspoon salt
  5. 2 large eggs
  6. ½ cup olive oil
  7. 1 tablespoon honey or agave
  8. 1/3 cup dark brown sugar—do not pack
  9. 3/4 cup (2 medium) apples, grated, and juices reserved
  10. 3/4 cup grated carrots (3 med carrots)
  11. 1/2 cup unsweetened shredded coconut
Instructions
  1. Preheat oven to 375 degrees. Grease three dozen mini-muffin tins (one dozen regular muffins) or use mini papers.
  2. In Cuisinart, grate carrots and apple, reserving juice.
  3. In a medium mixing bowl, whisk together flour, baking soda, cinnamon and salt.
  4. In a large bowl, combine the eggs, olive oil, honey, brown sugar, grated apple/carrot and juices, and coconut.
  5. Using a spatula, fold the dry ingredients into the wet mixture until just combined.
  6. Using two spoons, fill each muffin cup 3/4 of the way up, and bake for about 15 minutes for mini-muffins and about 20 to 22 minutes for regular muffins. The muffins are finished baking when an inserted toothpick comes out clean.
Stonebridge Farm CSA http://stonebridgefarmcsa.com/