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Carrot Apple Muffins

List of Ingredients




1 cup loosely packed grated carrot
1 cup loosely packed grated apple
2/3 cup packed brown sugar
1/2 cup golden raisins
finely grated zest of 1 lemon
1 large egg
1/3 cup vegetable oil
3/4 cup milk
1 1/4 cups whole wheat flour
1 cup unbleached flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground allspice



Recipe



Preheat oven to 375º. and butter 12 muffin cups. Mix the grated carrot, apple, brown sugar, raisins, and lemon zest in a medium mixing bowl. Set aside. In another bowl, beat the egg lightly, then blend in the oil and milk. In yet another, larger bowl, stir together the remaining dry ingredients.

Combine the grated mixture with the liquid ingredients. Make a well in the center of the dry ingredients, then add the wet ingredients and stir just to blend; stop stirring when no dry streaks are visible. Divide the batter evenly among the muffin cups. It will probably almost fill the cups, but that's okay, since these dome up quite nicely and don't spill out over the top. Bake for 20 minutes, until browned and the tops are just springy to the touch. Cool the muffins in the cups on a rack for several minutes, then transfer them to a cloth-lined basket and serve hot. Store leftovers in a sealed plastic bag. To reheat, wrap in foil and place in a hot oven for 5 minutes.