Breakfast Muffins

Accueil > Breakfast Muffins

Preparation: 15 minutes

Cooking: 20 minutes

Yield: 12 big muffins

Notes:

Flour used in this recipe : Organic Whole Wheat Pastry Flour
For a new taste, you can also use : Organic Whole Spelt Flour

Ingredients

1 1/2 cups of Organic Whole Wheat Pastry Flour
1/2 cup of Organic All Purpose Unbleached White Flour
3/4 cup of brown sugar, lightly packed
1 tablespoon of baking powder
2 teaspoons of baking soda
2 teaspoons of ground cinnamon
1/2 teaspoon of ground ginger
1/2 teaspoon of salt
3/4 cup of unsweetened applesauce
1/2 cup of vegetable oil
1 apple, shredded
1 tablespoon of vanilla extract
2 cups of grated carrot (about 3 medium)
1/2 cup of dried raisins
1/2 cup of flaked coconut
1/2 cup of walnuts, chopped

Preparation

With the rack in the middle position, preheat the oven to 350°F (180°C). Line 12 muffin cups with paper or silicone liners.
In large bowl add the flours, sugar, baking powder, baking soda, cinnamon, ginger, and salt; whisk well to combine. Add in the applesauce, oil, apple and vanilla; whisk just until combined. Fold in the carrot, raisins, coconut and walnuts; stir until ingredients are combined. Divide batter evenly among prepared muffin cups.
Bake at 400 degrees for 10 minutes, then reduce the heat to 350 degrees and bake for an additional 10 minutes, or until a toothpick inserted in the center comes out clean (or with just a few crumbs attached).

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