Muffins

2 1/2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
3 eggs
1 teaspoon grated lemon zest
1 teaspoon cinnamon
1 teaspoon vanilla extract
Approximately 1/2 cup milk (if the mixture is dry, you might need more)
1 unpeeled apple - I used a Granny Smith
1 peeled carrot
Juice of the lemon

Crumb topping:
1/4 cup oatmeal or cereal of choice or flour
1/4 cup brown sugar
1/4 cup soft butter
(crumble these ingredients together. They should still be lumpy)

I put everything except the apple, carrot, and lemon juice into the mixing bowl.

I cut up the fruit and vegetable and pureed them with the lemon juice in the blender until I got it as smooth as I could. I added that to the contents of the mixing bowl. I beat it all on medium speed until it was combined. I used
vegetable spray on the cupcake pan and filled them a bit more than half way. I got about 18 muffins. Spoon on a generous helping of your topping and bake at 350 degrees approximately 15 minutes our until the tops are firm to the touch.