Carrot and apple sauce muffins

Description

This recipe for carrot-apple sauce muffins is milk free but it contains eggs. Substituting butter with vegetable oil and apple sauce adds moist to the muffins.

Ingredients

1 1⁄2 c flour (all purpose)
1 t salt
2 t nutmeg (grated)
1 t cardamom (ground)
3 egg
2⁄3 c brown sugar (light or dark, firmly packed)
3 c carrot (grated)
1 c raisin

Instructions

  1. Preheat the oven to 350°F. Lightly spray muffin tins with cooking spray containing flour.
  2. In a large bowl, sift together the flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cardamom.
  3. In a medium bowl, combine the eggs, brown sugar, and vanilla, mixing well. Stir in the vegetable oil, applesauce, carrots, raisins, and orange peel. Add to the flour and mix just until incorporated.
  4. Pour into the prepared muffin tins and bake until a tester inserted comes out clean, about 20 minutes.
  5. Cool 10 minutes on a wire rack, then invert and cool completely.

Notes

Use this recipe as base for decorated cupcakes because these muffins are great when frosted. It will make 36 small muffins.

Yield
18 muffin
Preparation time
15
Cooking time
20
Total time
35 minutes