Ingredients
- 2 Cups White Flour
- 3/4 Cup White Sugar
- 2 teaspoons Baking Soda
- 1/2 teaspoon Salt
- 1 teaspoon Cinnamon
- 1 teaspoon Nutmeg
- 1/2 Cup Hammonds Black Walnuts
- 3 Eggs, large
- 1/2 Cup Vegetable Oil
- 2 teaspoons Vanilla extract
- 2 Cups Carrot, peeled and grated
- 1 Cup Apple, peeled and grated
Instructions
- Preheat the oven to 350 F
- Prepare a 12-hole muffin tray by buttering each or lining them, set aside
- In a large bowl stir together the flour, sugar, baking soda, salt, cinnamon, nutmeg and diced walnuts
- Gently beat together the eggs and add to the dry ingredients, along with the vegetable oil and vanilla. Carefully fold to combine until no flour remains visible.
- Fold in the peeled and grated carrot and apple.
- Spoon mixture into the prepared muffin tins until almost full.
- Bake for 18-22 minutes or until or a skewer comes out clean
- Remove from the oven and allow the muffins to stand for 5 minutes before carefully removing them onto a wire rack to completely cool.