Honey Harvest Muffins

• YIELD

  18 medium muffins

INGREDIENTS

• 1 1/2 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1 1/4 cups honey
• 1 tbsp. cinnamon
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 2 cups grated carrots
• 1 Granny Smith apple (peeled, cored and grated)
• 1 cup raisins
• 1/2 cup shredded coconut
• 3 tbsp. chopped walnuts
• 1 egg
• 2 egg whites
• 3/4 cup vegetable oil
• 1 tbsp. vanilla extract

DIRECTIONS

In a medium bowl, whisk together 1 cup of honey, eggs, egg whites, oil and vanilla.

In a large bowl, mix together flour, cinnamon, baking powder, baking soda and salt.

Stir in carrots, apples, coconut and chopped walnuts.

Stir in honey mixture until well incorporated, do not over-mix.

Using a #20 scoop, scoop batter into lightly oiled muffin liners or greased muffin tins.

Bake in a convection oven at 350 degrees for 15 to 20 minutes until tops are golden and muffin is just firm.

Remove from oven and allow to cool slightly; brush tops with honey.

Please verify the dietary and allergen status of all products before consumption for your protection. For medical advice, contact your health professional. The recipe information contained in this website is not warranted and Barkman Honey accepts no liability for any inaccuracies, errors or misrepresentations of any of the included recipes.