When I think cold weather, I think CINNAMON! Not only does it smell wonderful, but cinnamon is good for the body! Cinnamon has been linked to he
lping with pain and stiffness in muscles and joints, aids in digestion, and help with lowering blood sugar, cholesterol, and blood pressure. (150 healthiest foods, Jonny Bowden) So why not make a double batch of these muffins and welcome the fall! I found this recipe on epicurious.com, but I altered it a bit. Enjoy! 🙂
2 Cups Flour
2 tsp baking soda
2 tsp Cinnamon (I like to use 1 Tablespoon)
1/4 tsp salt
1/4 Cup sugar
2 cups shredded carrots
1/2 cup walnuts (I make one batch with and one without for the boys)
1/2 cup raisin
1/4 cup sweetened flaked coconut
3 large eggs
1 cup oil (I always use olive oil)
2 tsp vanilla
1 apple- I use whatever I have in the fridge, but most recommend granny smith
Preheat the oven to 350 degrees
In a large bowl, sift together flour, baking soda, cinnamon, and salt. Whisk in sugar, carrots and walnuts, raisins, and coconut.
In a separate bowl, whisk together eggs, oil, and vanilla. Peel and core apple, shred and add to egg mixture. Combine flour mixture and egg mixture. Fill muffin cups 3/4 full and bake about 15-20 minutes. Cool and enjoy!
If you made a double batch, freeze half and they will be a perfect breakfast or snack when the next cold front rolls in