Carrot Apple Muffins
Preheat the oven to 350 degrees.
2 cups/198 g coarsely grated carrot
1 large apple, coarsely grated
4 eggs
1 cup/224 g olive oil
2/3 cup/145 g dark brown sugar
½ cup/65 g raisins
1/3 cup chopped, toasted pecans
½ cup/25 g shredded or flaked unsweetened coconut
2.5 cups/312 g all purpose flour
2 teaspoons baking soda
½ teaspoon salt
2 teaspoons Pie Spice
1 teaspoon vanilla (optional)
Mix the olive oil and sugar thoroughly. Add the carrot, apple, eggs, and vanilla, if you’re using it. Stir in the raisins, pecans, and coconut. In another bowl, whisk the flour, baking soda, salt, The Kitchen Imp’s pie spice. Fold the dry ingredients into the wet.
Fill the muffin cups about two-thirds of the way. Cook 20-22 minutes until a tester comes out dry. Frost with a cream cheese frosting if you feel fancy.
We imagine that this would make a wonderful base for a carrot apple cake, as well. Please report back if you try this out.
