Honey Harvest Muffins

INGREDIENTS

• 1 1/2 cups all-purpose flour

• 1/2 cup whole wheat flour

• 1 1/4 cups honey

• 1 tbsp. cinnamon

• 2 tsp. baking powder

• 1/2 tsp. baking soda

• 1/2 tsp. salt

• 2 cups grated carrots

• 1 Granny Smith apple (peeled, cored and grated)

• 1 cup raisins

• 1/2 cup shredded coconut

• 3 tbsp. chopped walnuts

• 1 egg

• 2 egg whites

• 3/4 cup vegetable oil

• 1 tbsp. vanilla extract

DIRECTIONS

In a medium bowl, whisk together 1 cup of honey, eggs, egg whites, oil and vanilla.

In a large bowl, mix together flour, cinnamon, baking powder, baking soda and salt.

Stir in carrots, apples, coconut and chopped walnuts.

Stir in honey mixture until well incorporated, do not over-mix.

Using a #20 scoop, scoop batter into lightly oiled muffin liners or greased muffin tins.

Bake in a convection oven at 350 degrees for 15 to 20 minutes until tops are golden and muffin is just firm.

Remove from oven and allow to cool slightly; brush tops with honey.