Carrots + Apples Make Yummy Muffins!

 Today I am Thankful for...
an abundance of all of the YUMMY things
that my family enjoys so much, that of 
APPLES and CARROTS!!

Each time I bite into a crisp apple, or crisp, sweet carrot,
I feel SO blessed and think that there are millions of people that are starving and malnourished in this world that would LOVE to bite into a yummy, healthy, nourishing apple or carrot.   
Wish so badly that we could all make a difference for people in other countries by being able to share our abundance with them!
Having nourishing food to eat is something that I NEVER take for granted!

What to do with all of those garden fresh carrots and apples 

we are swimming in this time of the year!!

I love taking fresh garden produce 
and making delicious things for my family to eat!   

These muffins are SO good, hearty and healthy and a wonderful way to get veggies into your kids diets AND a wonderful way to use your garden abundance.

The recipe called for 3/4 cup oil,
but I didn't want to use that much oil,  
SO, I resorted to my trick I do anytime I am making a sweet bread...
dumped in a SNACK sized  applesauce container (which is 1/2 cup)
and then I filled the container 1/2 full with oil (which was 1/4 cup).
It made the muffins moist AND made it where I only used 1/4 cup oil versus 3/4 cup...
they turned out Fabulous!!

Carrot Apple Nut Muffins

2 cups grated carrots (about 2 or 3 large ones)

1 large apple, peeled, cored and grated

1/2 cup white sugar

1/2 cup brown sugar

3/4 cup oil (I used a snack sized apple sauce and then filled the container 1/2 full of oil)

1 tsp vanilla

3 large eggs

1/2 tsp. salt

1/2 tsp. cinnamon

1-1/2 tsp. baking powder

3/4 tsp. baking soda

1 heaping Tbsp. Ground Flax Seed

2 cups unbleached flour

1/2 cup chopped pecans

Grate apples and carrots and set aside

In separate bowl mix together sugar, oil, eggs and vanilla.

Then fold in grated carrots and apples.

Then add in salt, cinnamon, baking soda/powder and mix

and then add in flour and pecans stirring until moistened.

Pour batter in greased muffin tins, OR, tins lined in baking cups.

Bake at 350 degrees for 20-25 minutes, OR, until toothpick inserted in comes out clean

(this made 18 muffins)

After removing from oven, lightly butter tops of muffins and un-mold from muffin tins.

Let sit 10 minutes and then store in Rubbermaid container to keep moist. (freeze extras to pull out for future breakfasts, snacks or lunches)

Perfect accompaniment to Spiced Cider (here)

Enjoy!

 Have fun disguising veggies in a yummy way 

and enjoying something delicious as well!