Carrot Muffins
This recipe has become a favourite with my kids. It’s one that I have been making for years (since I took a baking class as a teenager!) It’s perfect for a snack or even with breakfast. We like to make it with apple sauce in it but you can also put crushed pineapple (1 cup). Another addition you can make to the recipe is some natural wheat bran (2 tbsp, or more if you like).
INGREDIENTS
¼ cup granulated sugar
¼ cup brown sugar
½ cup vegetable oil
2 eggs
1 ½ cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
½ tsp salt
1 tsp vanilla
1 cup finely grated carrots (approx. one medium carrot)
½ cup apple sauce
DIRECTIONS
In a mixing bowl, combine granulated sugar, brown sugar, eggs and oil.
In another bowl, combine flour, baking powder, baking soda, cinnamon and salt. Gradually add this to the sugar, eggs and oil mixture until well combined.
Stir in vanilla, carrots and apple sauce.
Fill lightly greased muffin tin (12 muffins). Batter should come just below the rim.
Bake at 375 F for 16-18 minutes, turning midway. If you are using a convection oven, bake at 350F for 14 minutes, turning midway.
