Ingredient List
For the Muffins:
  • 1 cup whole white wheat flour
  • ½ cup multi-grain hot cereal [Hodgson Mill Multi-grain cereal OR make ½ c. oat/flax/corn meal (multi-grain) mixture]
  • ½ cup all-purpose flour
  • ½ cup sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • 1 cup shredded carrots
  • 1 cup apples, peeled, chopped (no need to peel if thin-skinned)
  • ½ cup low-fat milk
  • ¼ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla
  • ½ cup chopped pecans (optional)
For the Muffins
  • Preheat oven 400°F. Paper line or grease 2 ½-inch medium muffin cups.

  • Wash and shred carrots and apples.

  • In a medium mixing bowl measure flours, hot cereal, sugar, baking powder, baking soda, salt and cinnamon (if desired). Whisk to blend thoroughly.

  • In small bowl, measure and whisk together the milk, oil, eggs and vanilla.

  • With a spoon mix the liquid mixture, shredded carrots and apples and nuts into the dry mixture just until blended.

  • Use a 1/3 cup scoop to portion batter evenly into the 12 paper-lined or greased muffin cups. Bake 20 to 22 minutes until golden brown and 200°F at center.

  • Cool on wire rack. Serve warm or they’re even better the next day!

Recipe from Home Baking Association & Hodgson Mill
Printable Bake & Take Month Labels
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