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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 1/2 | cups | unbleached all purpose flour | 1/2 | cup | whole wheat flour | 2 | teaspoons | baking soda | 1/2 | teaspoon | salt | 2 | teaspoons | cinnamon, ground | 1/2 | teaspoon | allspice, ground | 1/4 | teaspoon | nutmeg | 1/4 | teaspoon | ginger, ground | 1/2 | cup, chopped | pecans | 1/2 | cup (not packed) | raisins, seedless | 2 | large | eggs | 1/3 | cup | olive oil, extra light tasting | 2 | teaspoons | real vanilla extract | 1/4 | cup | honey | 1 | tablespoon | honey | 1 | tablespoon | molasses, blackstrap | 1/4 | cup | sugar | 1 | cup | pumpkin, canned | 2 | cups grated | carrots | 1 | medium (2-3/4\\" dia) (approx 3 per lb) | apple, peeled, cut into small cubes |
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Steps
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Sequence
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Step
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| | 1 | Preheat oven to 365° F. Grease 18 muffin cups or line with muffin liners. | | 2 | In a medium bowl, whisk together flour, sugar, baking soda, spices, and salt. Stir in the nuts and raisins. | | 3 | In a large bowl, whisk together eggs, oil, vanilla, honey, molasses, brown sugar, and pumpkin. Stir in the carrots and apples. | | 4 | Slowly add dry ingredients into wet ingredients. Stir until just moistened. | | 5 | Scoop batter into prepared muffin cups. More nuts may be added to the tops of muffins. | | 6 | Bake for 20 minutes, until a knife inserted into center of a muffin comes out clean. | | 7 | Let muffins cool in tin for at least 15 minutes. |
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