2 eggs or equivalent of egg replacement powder
3/4 cup unsweetened apple sauce
1/4 cup milk
2 tsp vanilla
1/2-1 cup brown sugar
2 tsp baking soda
2 tsp ground cinnamon
1/2 tsp salt
1.5 cups shredded carrots
1 cup shredded peeled apple
1/2 cup unsweetened coconut flakes
1/2 cup raisins
3/4 cup sliced almonds
Heat oven to 350. Prepare muffin tins with liners or by greasing them. In a large bowl mix egg, apple sauce, milk & vanilla. Add flour brown sugar, baking soda, cinnamon, and salt; stir just until dry ingredients are moistened. Stir in carrots, apple, coconut, raisins and 1/2 cup almonds.
Divide batter evenly among muffin cups, filling each about 3/4 full. Sprinkle remaining 1/4 cup almonds over batter. Bake 25-30 minutes or until toothpick comes out clean. Cool 5 minutes.
Recipe adapted from Gold Medal Flour.
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