Apple Cinnamon Whole-Wheat Muffins

Featured Article, Food, Recipes
on October 12, 2012
Jessica Merchant

Nonstick cooking spray
1 cup all-purpose unbleached flour
1 cup whole-wheat flour
1/2 cup sugar
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
2 cups peeled and shredded apples
1/2 cup shredded carrots
1/2 cup raisins
1/2 cup shredded coconut (optional)
1/2 cup chopped walnuts or pecans
1/2 cup vegetable oil
1/4 cup milk
2 teaspoons vanilla
2 eggs

1. Preheat oven to 350F. Spray 2 muffin tins with nonstick cooking spray.

2. Combine flours, sugar, baking soda, cinnamon and salt in a large bowl.  Add apples, carrots, raisins, coconut, if using, and walnuts.  Mix well.  Add oil, milk, vanilla and eggs.  Stir until just moist.  Fill muffin cups half full. Bake 20 to 25 minutes, until tops spring back with lightly pressed. Remove from muffin tins and let cool. Makes 12.

Recipe by Marjorie Varnadoe, St. Simons Island, Ga.

Nutritional facts per serving: 262 calories, 14g fat, 36mg cholesterol, 326mg sodium, 32g carbohydrates, 3g fiber, 5g protein

This recipe originally appeared as Apple and Cinnamon Whole Wheat Muffins on