Fall means apples, and you can make these delicious apple-carrot muffins this weekend for you and your family!  Adding carrots and apples together, both of them sweeten the muffin and the Greek yogurt keep the muffins moist and delicious!  I took my Mom's old apple muffin recipe and tweaked it a bit to make it a bit healthier!  
 

AIMEE'S APPLE-CARROT MUFFINS

  • 1 cup vanilla soymilk
  • 1/2 cup Cabot Greek low-fat yogurt
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla
  • 1 egg, beaten
  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 cup chopped or grated apple
  • 1 carrot, finely grated

 

GLAZE

  • 1/2 cup powdered sugar
  • 2 Tablespoons Cabot Greek low-fat yogurt
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon

 

For the muffins, stir together soymilk, yogurt, sugar, salt, cinnamon, lemon juice and vanilla.  Add beaten egg.  Stir flour and baking powder and stir into milk mixture, just until blended!  Do not over-mix.  Fold (gently stir) apples and carrots into mixture.  Fill greased muffin cups half way to two thirds full.  Bake at 425 for 18 to 20 minutes.  

 

For the glaze, stir together powdered sugar, cinnamon, Greek yogurt and vanilla.  While muffins are still warm, either dip muffins into glaze, or drizzle glaze on top.