Oven: 375 degrees
Bake: 20-25 minutes
2 cups (227 g) Soft White Pastry flour, Spelt or Ezekiel flour
1/2 teaspoon baking soda
2 teaspoon baking powder
1 tablespoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 cups (198 g) peeled and grated carrots
1 large tart apple, cored, and grated or chopped fine (leave the peel on)
1/2 cup (71 g) raisins
1/2 cup (43 g) shredded coconut, sweetened or unsweetened
1/2 cup (57 g) chopped walnuts
1/3 cup (43 g) sunflower seeds or wheat germ, optional
3 large eggs
1/3 cup (65 g) vegetable oil
2/3 cup (163 g) unsweetened applesauce
1 cup (213 g) brown sugar
2 teaspoons vanilla extract
1 tablespoon orange zest
Preheat the oven to 375°F. Use my new Release Me Baking Cream to grease a 12-cup muffin tin, or line it with papers liners.
In a large bowl, whisk together the flour, baking soda & powder, spices, and salt stir until mixed well.
In a separate bowl add the carrots, apple, raisins, coconut, nuts, and sunflower seeds or wheat germ mix until combined.
In a third bowl, beat together the eggs, oil, applesauce, sugar, vanilla, and orange zest.
Make a well in the center of the dry ingredients; Add the wet mixture to the dry and stir until evenly moistened. Then add the carrot, apple mixture to the mix and combine until just mixed, don't over stir.
Baking Tip: Refrigerate mix for at least 2 hours or overnight they will come out higher.
Grease 12 muffin cups or use paper liners. Fill the cup 3/4 -7/8 full (Use a #12 scoop which is 1/3 cup). Theses muffins will be nicely rounded when baked. You may have 14 muffins depending on the apple size and carrots.
Bake the muffins for 22 to 25 minutes, until they're nicely domed and a cake tester inserted in the center of one of the inner muffins comes out clean.
Remove from the oven, let cool for 5 minutes in their pan on a rack, then turn out of pans to finish cooling. Wrap any leftovers airtight, and store at room temperature for several days; freeze for longer storage.