I used muffin pans and miniature loaf tins to create extra interest. My grandchildren simply LOVE the mini loaves
I came across this diet-friendly recipe for apple and carrot muffins in an article about lunch boxes and how to maintain a healthy lifestyle as a working woman (or man). They are the perfect late afternoon snack to keep you going until dinner time.
Baking and preparing for my birthday last month, I decided they’d make a perfect party treat as well.
Apple and Carrot Muffins –Weigh-Less Magazine, Jan/Feb 2009
Preparation time: 10 minutes
Cooking time : 25 minutes
Serves 24
1 cup rolled oats
3 cups plain flour
1 ½ teaspoon baking powder
½ teaspoon nutmeg
½ teaspoon allspice
1 teaspoon cinnamon
½ cup brown sugar
1 cup grated apple
1 cup grated carrot
500 ml buttermilk
2 eggs
15ml vegetable oil
Preheat oven to 180° C / 350°F
Mix all dry ingredients in a large bowl
Add grated carrots and apple and set aside
Mix together remaining ingredients.
Add to dry mixture and mix well
Place in greased muffin pan or miniature loaf tins
Bake for 25 minutes
Note: Instead of buttermilk, add a few drops of lemon juice to fresh milk and use.
Those look delicious, Jo & I love the idea of making some of them in mini loaf tins - I bet they were a real hit with the children ;)
ReplyDeleteUhm, yummy healthy snack! Reminds me that I must make sorghum cake again. We do have carrots, but no apples, so maybe I'll just to a simple carrot cake.
ReplyDeleteSheba sends hugs and kisses!
Thanks Lynda, they are delicious and the best is you can enjoy them without any guilt feelings! The children always ask for a "whole loaf" which of course, they get. Hugs Jo
ReplyDeleteEsther, are you going to post the sorghum cake? I'd love to see how you make it! I remember apples being scarce in West Africa. Carrot (only) muffins work very well and are just as tasty. Thanks to Sheba for the hug and kisses. Please send these back to her, from Angie and friends as well. Hugs Jo
ReplyDelete