Thursday, November 18, 2010

Harvest Muffins

Harvest Muffins
Makes approximately 24 medium-sized muffins

1/2 cup butter, softened
2 large eggs
1 1/4 cup plain yogurt
1/2 cup chunky applesauce
1 1/4 cup honey
1 cup shredded carrots
1 1/2 cup whole wheat flour
1 1/2 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
1 cup raisins
1 cup hazelnuts, toasted, skinned and chopped

Preheat oven to 375 degrees F.

Mix butter, eggs, yogurt, applesauce, honey and carrots together.  Sift together flour, baking powder, baking soda, salt, cinnamon and ginger and stir into moist ingredients until just combined.  Add raisins and hazelnuts and stir briefly to distribute.

Spoon batter into prepared muffin tins and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean.