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Title
Carrot muffins
Serves
Serves:
12
Ingredients
Ingredients
- 2 eggs, beaten
- 1/2 cup applesauce
- 1/2 cup sugar
- 2 Tbsp vegetable oil
- 1 cup flour OR 1/2 cup whole wheat flour with 1/2 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 Tbsp cinnamon
- 1 1/2 cups carrots, shredded
Directions
Directions
- Preheat oven to 350 degrees F. Lightly oil muffin pan cups or use cupcake papers.
- Combine eggs, applesauce, sugar, oil and vanilla in a large bowl.
- Mix well.
- Stir flour, baking soda, salt and cinnamon in a separate bowl.
- Add flour mixture to egg mixture. Stir just until blended.
- Stir in carrots (and raisins).
- Fill muffin cups 1/2 full with batter.
- Bake 25 minutes or until lightly browned. Let cool 5 minutes. Remove muffins from pan and cool completely.
Tips and Variations
Tips and Variations
- Add 1/2 cup raisins
- Add walnuts to top of muffins
- Instead of muffins, bake in 8 or 9-inch cake or loaf pans. Increase the bake time to 50-60 minutes, depending on the size of the loaf. Bake until a toothpick or skewer can be inserted into the loaf and come out clean.
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Category
Category:
Breads
Serving Size
Serving Size:
1 muffin
Special Criteria
Special Criteria:
Whole Grains
ID
Nutritional Info
Nutritional Info
Serves 12
Amount per serving
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Carrot muffins
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