Tonight I realized that I finally finished the last of the Thanksgiving leftovers. My refrigerator was empty except for a few soggy carrots, two apples, milk and some eggs. As a point of reference, this was what I’ve been eating for the last week. Leftover pie is really good for breakfast. Just FYI.
Since the dinner situation looked bleak, I ordered pizza and made these muffins instead.
I’m not much of a morning person, so I liked the idea of getting a head start on the day tomorrow. These muffins are chock full of fruit, vegetables and nuts and definitely make for a healthier way to start the day than a slice of pumpkin pie. Packing one for breakfast seemed like a really good antidote to a week of Thanksgiving gluttony.
Ingredients (makes about eight muffins):
- 5 - 6 carrots, about 2 cups shredded
- 1 apple
- 1/2 cup of chopped pecans or walnuts
- 1 and 3/4 cup of flour
- 1/4 cup of sugar
- 1/2 cup of vegetable oil
- 1/4 cup of maple syrup
- 1 egg
- 1 teaspoon of baking powder
- 1 teaspoon of cinnamon
- 1/2 teaspoon of salt
- 1/4 teaspoon of ground ginger
Make the muffins:
Preheat the oven to 400 degrees. Shred the carrots and the apple (I left the skin on).
In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon and ground ginger.
Crack the egg in a small bowl and add it to the dry ingredients, along with the vegetable oil and the maple syrup. Add the shredded carrots and apple and the chopped nuts. Stir until just combined.
Scoop a heaping 1/3 cup of batter into each cup of a nonstick, paper-lined, or greased muffin tin.
Bake the muffins at 400 degrees for twenty minutes. Rotate the pan in the oven and then bake for another twenty to thirty minutes, until the muffins have browned and a toothpick comes clean when inserted in the center of one. Remove from the oven and let cool for at least fifteen minutes before eating.