Apple Carrot Muffins


This recipe has literally been sitting in a small hand written recipe book for decades.

I don’t remember where the recipe came from but it was originally written on a scrap of paper and rewritten into a small recipe book while serving for jury duty many years ago.  A good number of recipes were rewritten into this book during those few days to keep me busy while waiting in the jury pool. I don’t count those days as a total loss!

While going through the book to find my Apple Muffin recipe today I came across this recipe for Apple Carrot Muffins and decided I had passed over it too many times.

I would have reconsidered making these muffins had I paid more attention to the ingredients before starting.  With only baking soda as the leavening agent, no milk or other liquid and an interesting mix of pastry and whole wheat flours I considered the possibility of having made an error or two when rewriting the recipe.  My hope rested in the three eggs giving the ingredients a good lift and the carrots and apples providing the only moisture in the recipe other than the oil.

No pictures were taken of the method of preparation since I wasn’t  expecting great results but later decided to post the recipe since it turned out to be too good not to share.

Interestingly delicious!

Apple Carrot Muffins

3 eggs

2/3 cups granulated sugar

½ cup corn or vegetable oil

1 cup grated apple

1 cup grated carrots

1 cup whole wheat flour

1 cup pastry flour

1 teaspoon baking soda

1 teaspoon cinnamon

  1. Sift together flours, soda and sugar into a medium bowl.
  2. Beat eggs and oil until well combined, stir in carrots and apples.
  3. Add wet ingredients into dry ingredients just until moistened.
  4. Fill 8 to 10 muffin wells that are lined with paper muffin cups.
  5. Add crumble to tops of muffins.
  6. Bake in a preheated 375 degree F. oven for 20 t0 25 minutes.
  7. Remove from pan and cool on rack.


4 tablespoons granulated sugar

2 tablespoons flour

1 teaspoon cinnamon

1 tablespoon softened butter

In a small bowl place all crumble ingredients and rub together with fingers until well mixed.

Notes, Tips and Suggestions

  • Eggs and oil can be blended in a blender then add the grated carrots and apples and pulse a few times to incorporate evenly.
  • Carrots and apples… who could have known, the carrots provide colour and taste while the apples provide a more subtle taste and a good amount of moisture.
  • The crumble is optional but adds texture, visual appeal and a little sweetness. The muffins themselves are not overly sweet.
  • It would seem the eggs and baking soda did the job!

3 thoughts on “Apple Carrot Muffins

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