Carrot & Apple Muffins - By Diana Chin

Tonight it was just spontaneous decision to bake carrot & apple muffins for tomorrow’s breakfast. Feeling happy that they turned out well. Crispy on top but moist inside and not too sweet too. I added some nuts like chopped almonds. Healthy muffins without using butter.
INGREDIENTS: ( makes 12 muffins)
1/4 cup of pecans/walnuts/almonds) chopped roughly
1 1/3 cup grated carrots ( about 2 to 3 carrots)
1 small green granny smith apple, peeled and grated
1 1/3 cup all - purpose flour
3/4 cup of granulated sugar
1 tsp baking powder
1/2 baking soda
1/4 salt
1 tsp ground cinnamon
2 large eggs ( if using medium size eggs, use 3)
1/2 cup cooking oil ( canola, vegetable )
1 tsp vanilla extract

METHOD:
Pre-heat oven to 350 deg F ( 180 deg C) and place rack in center of oven. Place muffin liners in 12 muffin pan.
In a large bowl, whisk together flour, sugar, baking soda, baking powder, salt and ground cinnamon. Stir in the nuts.
In another bowl, whisk together eggs, oil and vanilla extract. Fold in wet ingredients along with grated carrots and apples into the flour mixture. Stir just until moistened. Then pour the batter to each muffin liners and bake for 20 minutes until a skewer inserted in the center comes out clean.
Remove from oven and let cooled on a wire rack for 10 minutes and remove muffins from muffin liners. Enjoy baking!
* Just make sure you do not over stir the wet mixture as this will toughen and harden the muffins after you bake.*