Carrot Cake Muffins
Slightly adapted from Fannetastic Food.
Makes 12 muffins
Dry:
1 1/2 c whole wheat pastry flour (or 3/4 c wheat & 3/4 c all-purpose flour)
1/2 c brown sugar
1/4 c shopped walnuts
1/4 c raisins
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
Wet:
1 1/2 c unsweetened applesauce
1 c shredded carrots (generous)
Preheat oven to 350. Mix wet & dry ingredients separately, then combine. Stir until just mixed. Put into greased muffin tins and bake 25-30 minutes, until a toothpick comes out clean.
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