Wednesday, September 29, 2010

Carrot-Apple-Nut Muffins

One of my most favorite things about cooking and baking for a hobby is bringing treats to friends and family.  Everyone appreciates homemade treats, especially my coworkers and M's coworkers.  Whether I bake up simple cookies, decadent cupcakes, or scrumptious muffins and breads, I love the feeling of knowing I'm bringing a smile and some comfort to others.

These muffins were just the right kind of comfort for a day that should've felt like fall but, instead, felt like the middle of summer.  The flavors were decidedly inspired by autumn, but weren't too heavy or filling.

I don't think I have to tell you they were all gone within an hour...



Carrot-Apple-Nut Muffins
from Williams-Sonoma, Essentials of Baking

Ingredients:
1 c. all-purpose flour
1 c. whole wheat flour
1/4 c. oat bran or wheat bran
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. ground cinnamon
2/3 c. firmly packed dark brown sugar
2 eggs
1 1/2 c. plain yogurt or 1 1/2 cups buttermilk (I recommend buttermilk for a lighter texture)
4 TBSP (1/2 stick) unsalted butter, melted
1 1/4 c. grated, peeled tart apple (about 1 large)
1 1/4 c. finely grated, peeled carrots  (about 2 medium)
1/2 c. chopped walnuts or pecans, toasted
1/2 c. golden raisins
2 TBSP granulated sugar mixed with 1 tsp. ground cinnamon 

Directions:
1.  Preheat an oven to 400°F.  Butter 16 standard muffin-pan cups or line with paper liners.  (You may need to add more liners once you've divvied up the batter.  I ended up with 20 muffins.)

2.  In a large bowl, stir together the all-purpose and whole wheat flours, bran, baking powder, baking soda, salt, cinnamon and brown sugar. Set aside.

3.  In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs on low speed until blended, then beat in the yogurt and butter. Add the flour mixture and beat just until half moistened. 

4.  Add the apple, carrots, nuts and raisins and stir just until evenly distributed. Do not over mix.

5.  Spoon the batter into the prepared muffin cups, filling each cup about three-fourths full. Sprinkle the cinnamon sugar evenly over the tops. Bake until a toothpick inserted into the center of a muffin comes out clean, 15 to 18 minutes. 

6.  Transfer the pan to a wire rack and let cool for two minutes, then turn the muffins out onto the rack. Serve warm. The muffins may be stored in an airtight container at room temperature for up to two days, or frozen for up to one month. Makes 16-20 muffins.

one year ago: black forest cheesecake, one of the most decadent desserts I've ever created
two years ago: simple sloppy joes and applesauce spice cookies

1 comments :

Monet said...

I loved hearing your feelings about baking...I feel the exact same way. It brings me such joy to share my baked goods with others. These muffins look perfect-chock full of my favorite ingredients. Thank you for sharing!