Source: Jennifer Musty, Batter Bakery
This recipe was demonstrated for Foodwise’s Market to Table program on March 14, 2015.
Makes 3 dozen
2 cups peeled and shredded apple
2 cups scrubbed and shredded carrot
2 cups peeled and shredded beets
1 cup currants, raisins, or dried cranberries (optional)
¾ cup toasted nuts, sunflower seeds, or pumpkin seeds (optional)
1 pound all-purpose flour
2.5 ounces buckwheat flour
2 teaspoons baking soda
2 teaspoons baking powder
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
¼ teaspoon ground black pepper
1 teaspoon kosher salt
5.5 ounces brown sugar
10 ounces granulated sugar
1 cup canola oil
4 teaspoons vanilla extract
Raw sugar for finishing (optional)
Preheat oven to 375ºF. Line muffin tins with paper liners.
Toss the shredded apple, carrot, and beet together with the dried fruit and nuts or seeds (if you’re adding them). Set the mixture aside.
In a large bowl, whisk together the flours, baking soda, baking powder, spices, and salt. Make a well in the center of the bowl and set aside.
In a medium bowl, whisk together the sugars, oil, vanilla extract, and eggs. Pour the wet sugar mixture into the well of dry ingredients. Whisk, using a circular motion, to combine, working from the middle of the bowl to the outside. Using a stiff rubber spatula or wooden spoon, fold in the shredded fruit and vegetable mixture, including any liquid that may have formed at the bottom of the bowl.
Scoop the muffin batter into lined tins, filling ¾ full. Sprinkle with raw sugar or additional nuts or seeds, if desired. Bake for 18 to 24 minutes, or until the top springs back when touched and a wooden skewer inserted into the center comes out clean.