Carrot Apple Craisin Mini Muffins

5 from 1 vote

Carrot Apple Craisin Mini Muffins

Carrot Apple Craisin Mini Muffins are variation of carrot cake, omitting the pineapple and coconut, and instead using apples, Craisins and wheat bran! Who would have thought that they would have tasted so good!

Prep Time15

Cook Time18

Total Time33

Course: Bread, Brunch, Mother's Day

Cuisine: American

Servings: mini-muffins

Calories: 81kcal

Ingredients

¼ cup (2-ounces, ½ stick) unsalted butter, room temperature
2 Tablespoons vegetable oil
1 extra-large egg, room temperature
½ cup (3.5-ounces) granulated sugar
¼ cup (1.875-ounces) light brown sugar, firmly packed
⅓ cup (2.67-ounces) buttermilk
1 ½ teaspoons ground cinnamon
⅛ teaspoon nutmeg
1 teaspoon baking soda
½ teaspoon Kosher salt
1 Tablespoon (.5 ounces) Calvados (See Tip 1)
1 cup (5-ounces) all-purpose flour
½ cup (1.125 ounces) wheat bran
1 cup grated carrots, grated with small grater blade
1 Granny Smith apple, peeled, cored, and grated with small grater blade
¼ cup (1-ounce) Craisins
½ cup (2-ounces) chopped pecans, toasted (See Tip 2)

Instructions

Preheat oven to 350°F. Spray cups of mini muffin pan with non-stick spray.
In a large bowl, beat together eggs, butter, oil, egg, granulated sugar, brown sugar, buttermilk, cinnamon, nutmeg, baking soda, salt, cinnamon, and Calvados. Add flour and wheat bran; stir just until combined. Add carrot, apple, Craisins and pecans; stir just until combined.
Using 1-½inch ice cream scoop, fill mini muffin cavities ¾ full.
Bake in preheated 350°F oven for 15 to 18 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let cool in pan for 5 minutes. Remove to a wire rack and completely.
Yield: 2-½ dozen mini muffins.

Notes

May use any good brandy or 1 teaspoon of vanilla extract in place of Calvados.
Toast pecans in a single layer and toast at 350°F for about 8 minutes. Watch carefully to ensure that the pecans don't over toast.

Nutrition