Apple-Carrot Cake Muffins

Happy first day of fall!

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I cannot tell you how much I love fall. It is hands down my favorite season! There is something so charming about the leaves turning, wearing big sweaters, drinking hot tea (sorry, not a PSL fan!), and staying cozy before winter comes! My favorite fall traditions that we do are going up to the mountains to see all the leaves change and watching a Harry Potter marathon. Well, let’s face it, it usually am watching a Harry Potter marathon every chance I can get throughout the year. I also LOVE fall clothes you guys. I have to say I think this is my best dressed season. Keep an eye out on the blog for lots of great what to wear posts!

This year I am so excited to start some new traditions and go one a few trips to new places. One trip in particular is going to visit Jeremy’s grandmother for her 80th birthday. I am so excited about this trip because I know it will be full of lots of fall inspiration! We are going to a Halloween festival that is supposed to be very spooky! One of my favorite things about Jeremy’s grandmother is that she loves to cook and is always sharing recipes with me. Grandma Bell I hope you enjoy this recipe!

In the spirit of it being the first day of fall, this recipe is PERFECT to make to get everyone in your household in the fall spirit! These Apple-Carrot Cake Muffins are full of fall flavors and are so moist. You can serve them at a brunch or even for dessert after dinner! I added a dollop of butter on each slice I ate but you could also serve them with an apple jam. Also, make sure to serve the muffins warm! Enjoy and happy fall!

Apple-Carrot Cake Muffins

Ingredients

2 cups all-purpose flour
1 1/4cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2teaspoon salt
2 cups finely shredded carrot
1 medium apple, peeled, cored, and shredded (1 cup)
1/2cup raisins
1/2cup chopped nuts
1/2cup coconut
3 eggs, lightly beaten
2/3cup vegetable oil
1/3cup milk
2 teaspoons vanilla

Directions

Lightly grease twenty-four 2-1/2-inch muffin cups; set aside.
In a large mixing bowl combine flour, sugar, soda, cinnamon, and salt.
In another large bowl combine carrot, apple, raisins, nuts, and coconut.
In a medium bowl combine eggs, oil, milk, and vanilla. Stir egg mixture into the carrot mixture. Add the egg-and-carrot mixture all at once to the flour mixture. Stir until just moistened.
Spoon the batter into prepared cups, filling each about 3/4 full. Bake in a 350 degrees F oven for 20 to 25 minutes or until golden. Remove from the cups; serve warm or cool. Makes 24 muffins.

| Recipe borrowed from here.