January 12, 2010

Apple Carrot Orange Muffins, Just For You!

Today is My Perfect Little Helper's birthday!! It's sort of a bittersweet moment when your baby turns 4, so you'll have to excuse me huddling in the corner weeping...being distracted. Since she really wants to go to Apple Bean's (aka Applebees to the rest of the nation) for dinner, we won't be doing cake tonight. So to start off the day on a special note I stuck a candle in a pretty little apple orange carrot mini muffin (which just so happened to fall into the bag of sprinkles...oops!). She loved it and she got to make her wish at the beginning of her day...here's to hoping she wished for a hamster.

So, you want the skinny on these muffins? Of course you do. I had these two apples that were slowly being forgotten on my kitchen counter. Even worse, I had one single large sneaky carrot hiding in the waaaaay back of the crisper. Unable to bear the thought of them losing the battle against decay I was determined to make something with them...together . Well why not, carrots are mild enough and both have just enough sweetness to get along famously. Plus, they're cute and colorful together. See, the science of it all, can't go wrong! And that, my friends, is how apple orange carrot muffins were born (ok, I threw in the orange part, I never have $1.51 oranges sitting long enough to rot...that would be utterly tragic).

A long while back, when we used to be spoiled with farmers' markets and apple picking, I bought a cookbook that highlights "Jersey Fresh" produce. It's one of those cook books that you might see as a fundraiser. You know - the kind with personal recipe submissions a.k.a. NOT American Test Kitchen-ed. So I was a little nervous about buying it because you really never know what you might get (I once had a church cook book that led me in all the wrong directions, just awful). After the first couple of recipe successes (zucchini bread and lemon basil chicken, 'cause I know you were wondering) I decided this book was a keeper.

The recipe I used from this lovely little book was really just a rough guideline. It started with New Jersey's Best Apple Cake and turned into....well you see, apple orange carrot muffins are kinda a long cry from apple cake. Oh well, it worked and that's all that matters! These are a wonderful, naturally sweet treat that I could eat around the clock. They make fantastic breakfast muffins, perhaps even toasted and smeared with a dab, just a dab, of butter. Oh goodness, I may have to make another batch right now...yup I just might.

The end result is a super yummy, moist muffin just packed with flavor - seriously, hold on to your hat...that much flavor.

Apple Orange Carrot Muffins
2 eggs
1 C sugar
1/2 C butter (1 stick), softened
1 1/2 tsp vanilla extract
1 1/2 C flour
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
2 apples - use whatever variety you'd like- peeled & grated (watch that core!)
1 large carrot, peeled & grated
zest of 1 orange

Preheat oven to 375F. Grease or line muffin pan (my batch yielded about 18 muffins).

In small bowl combine flour, baking powder, salt and cinnamon.

In a large bowl cream butter and sugar with an electric mixer until light and fluffy. Add eggs, one at a time until well blended. Add zest, apples, carrots & vanilla, mix well. Slowly add the flour mixture.

Pour batter into prepared muffin tins until about 3/4 the way full.

Bake 25-30 min or until a toothpick inserted in the center of a muffin comes out clean.

Remove to wire rack to cool. And then all you have left to do is enjoy!


  1. I doubled this recipe and added the juice of one orange plus a cup and a half of coconut I had. They were the best muffins I have ever had! Truly delicious. Thanks for sharing this amazing recipe.

  2. These look wonderful. My friend Elizabeth Young sent me here and said I HAD to try these :-)

    Michael Ann


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