Compost Muffins

Compost Muffins

AuthorJulie

2 cups all-purpose flour
1 cup sugar (white or brown)
2 tsp cinnamon
2 tsp baking soda
1/2 tsp salt
2 packed cups grated carrots, beets, squash, sweet potato, parsnips, rutabaga (or a combination)
1/2 cup chopped pecans or walnuts (optional)
1/2 cup raisins or other dried fruit
1/4 cup flaked coconut, sweetened or unsweetened (optional)
1/2 cup canola or other mild vegetable oil
3 large eggs
1/2 cup yogurt, sour cream, buttermilk (or milk with a teaspoon of lemon juice stirred in)
2 tsp vanilla
1 small apple or pear, coarsely grated (don't bother peeling it)

1

Preheat the oven to 350F. Spray muffin cups with nonstick spray or line them with paper liners.

2

In a large bowl, stir together the flours, sugar, cinnamon, baking soda, and salt. Add the carrots, pecans, raisins, and coconut and toss to combine well.

3

In a medium bowl, whisk together the oil, eggs, buttermilk, and vanilla. Add to the carrot mixture with the grated apple and stir just until the batter is combined.

4

Fill the prepared muffin tins almost to the top. Bake in the middle of the oven for 25-30 minutes, until the muffins are golden and the tops are springy to the touch. Makes about 2 dozen muffins.

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Ingredients

 2 cups all-purpose flour
 1 cup sugar (white or brown)
 2 tsp cinnamon
 2 tsp baking soda
 1/2 tsp salt
 2 packed cups grated carrots, beets, squash, sweet potato, parsnips, rutabaga (or a combination)
 1/2 cup chopped pecans or walnuts (optional)
 1/2 cup raisins or other dried fruit
 1/4 cup flaked coconut, sweetened or unsweetened (optional)
 1/2 cup canola or other mild vegetable oil
 3 large eggs
 1/2 cup yogurt, sour cream, buttermilk (or milk with a teaspoon of lemon juice stirred in)
 2 tsp vanilla
 1 small apple or pear, coarsely grated (don't bother peeling it)

Directions

1

Preheat the oven to 350F. Spray muffin cups with nonstick spray or line them with paper liners.

2

In a large bowl, stir together the flours, sugar, cinnamon, baking soda, and salt. Add the carrots, pecans, raisins, and coconut and toss to combine well.

3

In a medium bowl, whisk together the oil, eggs, buttermilk, and vanilla. Add to the carrot mixture with the grated apple and stir just until the batter is combined.

4

Fill the prepared muffin tins almost to the top. Bake in the middle of the oven for 25-30 minutes, until the muffins are golden and the tops are springy to the touch. Makes about 2 dozen muffins.

Compost Muffins
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