Apple Carrot Muffins

For the past 6 months, I have broken more objects than for I did my entire life. And the one I broke yesterday makes me really sad. I broke the bowl cover of my food processor. The food processor my spouse gave me for my birthday a few years ago. The good thing though is that the food processor can still work but I have to make sure that the broken piece is well placed. So I should not even bother, no? But I still do because I broke something given by someone dear to me.

Before I broke my food processor, I made these Carrot Cake Breakfast Muffin recipe from An Edible Mosaic. They are not overly sweet, moist and very delicious. Perfect to start the day!



Ingredients

2 eggs
80 mL oil or melted unsalted butter
60 mL buttermilk
125 mL honey
7.5 mL vanilla extract
375 mL whole wheat flour
5 mL baking soda
5 mL baking powder
5 mL cinnamon
1/4 teaspoon nutmeg
375 mL carrots, shredded or grated (about 1 or 2 extra large carrots)
2 small apples; peeled, cored and chopped small
125 mL walnuts or pecans, finely chopped

Instructions
1. Preheat the oven at 350 F degrees and place 12 muffin cup in a muffin pan.
2. Beat eggs, buttermilk, honey, oil (or butter) and vanilla in a food processor until well mixed.
3. Mix flour, baking soda, baking powder, cinnamon, nutmeg and salt.
4. Slowly stir the dry ingredients into the wet.
5. Mix carrot, pecans (or walnuts) and apples until well combined.
6. Spoon equally the mixture into the 12 prepared muffin cups.
7. Bake in the oven for about 20 minutes or until a toothpick inserted in the middle of the biggest muffin comes out clean.
8. Let cool for 5 minutes.
9. Remove muffins from tray.

Makes 12 muffins.