Fluffy Carrot Muffins

Packed with carrot, apple, and the heart-warming aroma of allspice, these tender muffins are the perfect example of why home baking is the best.

What you’ll need:

1 cup of whole-wheat flour
1 cup of unbleached all-purpose flour
1 Tbs. baking powder
½ baking soda
½ tsp. ground cinnamon
½ tsp. ground allspice
¼ tsp. salt
½ cup granulated sugar
½ cup light brown sugar
1 medium apple, peeled, cored and diced
1 cup grated carrot
2 large eggs
2 large egg whites
½ canola oil
1 tsp. vanilla extract

How to:

Position a rack in the center of the oven and preheat to 375 degrees F. Lightly grease or line with baking paper cups a 12 muffin pan.

In a medium bowl, blend together all the dry ingredients; meanwhile, in the bowl of a stand mixer fitted with the paddle attachment (or a hand mixer) beat the eggs until thick and light-colored. Beat in the egg whites, the two sugars, oil and vanilla extract. Combine the 2 mixtures until the dry ingredients are just moistened. With a spatula or wooden spoon, stir in the carrot and apple until well incorporated.

Next, spoon the batter into the prepared muffin cups, filling each about 3 quarters full. Bake for 15 – 20 minutes (suggestion: rotate the pan in the oven to ensure even baking) or until a wooden toothpick inserted into the center of a muffin comes out clean. Cool the pan on a wire rack for 5 minutes, then invert them onto the rack to cool completely.