Neigh-Neigh Muffins

We love these muffins! I am a horse lover, so when I started adding carrots and oats to a basic apple cake recipe, we recognized that the main ingredients are what a horse loves to eat. I just couldn’t figure out how to say that in a short, easy to remember name. My name-generator daughter laughed and said, “Neigh-Neigh!” Ha!

Of course, I think of a sassy little dance video but if the (horse) shoe fits…

Seriously these are so chock full of healthy ingredients that you feel good about making a breakfast or brunch out of these guys. These muffins satisfy that “I want something tasty and kind of sweet, but with enough wholesome grains and fruits and veggies that I can feel virtuous while I eat it.”

That’s a mouthful, but it’s also how I feel at breakfast time just about, oh, every other day.

Surprisingly light yet full of goodness in every bite. Prep the carrots and apples ahead of time and you can stir these guys together in just a few minutes. They won’t last, I guarantee.

I like to whip, I like to Nae Nae…

Neigh-Neigh Muffins

Author: harriettscooking Cuisine: American Courses: Quickbreads

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Prep Time 20 mins Cook Time 30 mins Total Time 50 mins Difficulty: Easy Servings: 12

Ingredients

Servings

• 4 oz Apples (small dice or shredded)
• 6 oz Carrots (shredded)
• 1.25 cup All Purpose Flour
• ¹⁄₂ cup Whole Wheat Flour
• ¹⁄₄ cup Instant Oats (or Whole Oats, processed to small bits, plus 4T of whole oats for topping)
• 1 tsp Cinnamon (ground)
• ¹⁄₂ tsp Baking Soda
• ¹⁄₂ tsp Salt
• ¹⁄₂ tsp Baking Powder
• ¹⁄₂ cup White Sugar
• ¹⁄₂ cup Light Brown Sugar
• ²⁄₃ cup Canola Oil
• 1 Egg
• 3 tbsp Whole Milk
• 1 tsp Vanilla Extract

Instructions

1. Preheat oven to 375° F

2. Spray 12-cup (large 6-cup) muffin tin with non stick spray.

3. Dice apples to 1/2" cubes, or shred, and place in a small bowl.

4. Stir shredded carrots into diced apples.

5. Combine the dry ingredients in a separate medium bowl.

6. Make a well in the dry ingredients and add the canola oil, egg, vanilla and milk. Mix until just combined. (This will look more like a thick dough than a batter, but don't worry, the apples will  make it moist.)

7. Fold in the apples and carrots, just until well combined.

8. Spoon the "batter" evenly into the 12 muffin cups (for convenience, you can use a 1/3 cup measuring cup, barely filled). Top each muffin with a teaspoon of whole oats. 

9. Bake at 375 Degrees F for 20 - 30 minutes (for jumbo muffins bake 30 - 40 minutes) or until tops begin to brown and a toothpick inserted in the center comes out clean.

10. Remove from oven and let rest for 5 minutes before turning out onto a plate.

Note

You can shred the apple along with the carrots to save time.