Breakfast Muffins

My father appreciates the simple things-- bike rides, big lake trout, strong coffee, and crunchy cookies. I assume that not all of his peers are as affable in their interests, so I appreciate this quality of his a great deal. 

Now I'm not trying to get too Freudian (because that gets way too weird way too fast), but Matt is strikingly similar to my pops in this regard. The list even remains nearly identical, but definitely requires the distinct addition of, "any donut that ever existed." 

The reverence of deep-fried dough and sugar makes perfect sense to me, but in the interest of remaining diabetes-free, here is our household's alternative to the morning donut. These muffins are full of the good stuff, and might even include enough carrot to qualify as a vegetable (by public school standards, at least).

Apple Carrot Spice Muffins
Ingredients:
1.5 cups whole wheat flour
1.5 cups rolled oats
1 T cinnamon
1 T nutmeg
1 tsp baking powder
1 tsp baking soda
.5 tsp salt
2-3 medium sized carrots
1 apple
4 eggs
.5 cup milk
.5 cup vegetable oil
2 tsp vanilla
2 T molasses
3 T maple syrup
2 tsp vanilla
1/3+ cup raisins
1/3+ cup crushed walnuts
Brown Sugar (optional)

Directions:
Preheat Oven to 350° F

Use a food processor to grate the carrots and half of the apple. Dice the other half of the apple into chunks. Set the fruits and veggies aside with the raisins and walnuts. In a different bowl mix together the flour, oatmeal, cinnamon, nutmeg, baking powder, baking soda, and salt. In another bowl, (there are some dirty dishes involved) stir together all the wet ingredients: milk, eggs, oil, vanilla, molasses, and syrup. Slowly combine all 3 bowls (wet, dry, fruits/veggies), and stir until just combined. Do not over stir. After putting batter into a greased muffin in pan, lightly sprinkle brown sugar over the muffins (if desired). Cook muffins in greased muffin pan at 350 degree oven for 20-25 minutes. Makes 13-14 large muffins.