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To start this year off, I decided to make my all-time favorite muffin recipe. It's so simple, yet so delicious! I substitute the flour for Pamela's gluten free baking mix, the sugar and oil for healthier options, and omit the wheat germ.


1 1/2 cup unbleached flour
1/2 cup whole wheat flour
1 1/4 cup brown sugar
1 tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 tbsp. toasted wheat germ
2 carrots, peeled and grated
1 large apple, peeled, cored and chopped
1 cup raisins (craisins)
2 large eggs
1/4 cup oil
1 tsp. vanilla
1/4 cup chopped pecans or walnuts

Preheat the oven to 375. Lightly oil or spray 18 muffin tins. (I make 12 large muffins) In large bowl stir together flours, sugar, cinnamon, baking powder, baking soda, salt, nuts, wheat germ and raisins. In another bowl, stir together remaining ingredients. Combine with dry ingredients. Pour into muffin tins. Bake about 20 minutes. These freeze well and can be made as small loaves instead of muffins.