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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I tried a few carrot muffin recipes, none of them were able to satisfy my picky-eating son. I finally combined a few different recipes, kicked the spices up a knotch, and came up with these. He's happy, he can take them to school for lunch as they are nut-free. Ingredients:
6 carrots, grated |
1 cup applesauce |
2 1/2 cups all-purpose flour |
1/2 cup wheat germ or 1/2 cup natural bran |
1 1/2 cups brown sugar |
1/4 cup white sugar |
1 1/2 teaspoons baking soda |
1 1/2 teaspoons baking powder |
1/2 teaspoon salt |
1 tablespoon cinnamon |
1 teaspoon nutmeg |
3 eggs |
1 cup canola oil |
2 teaspoons vanilla |
Directions:
1. Preheat oven to 350.
2. Mix all wet ingredients with sugar.
3. Mix in carrots.
4. Mix in all dry ingredients.
5. If batter is too thick, add a tablespoon of milk.
6. Pour evenly into greased muffin pans.
7. Bake 22-25 minutes.
8. Makes 2 dozen muffins.
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