Recipes & Directions 
Recipe Collection Cuisine North American Carrot and Apple Sauce Muffins
Recipe Collection Cuisine North American Carrot and Apple Sauce Muffins
Carrot and Apple Sauce Muffins
none
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
At a glance
Cuisine
Difficulty
Special Diets
Makes
18 large or 36 small muffins
- 1½ cups all-purpose flour
- 1 cup whole wheat flour
- 2 tsp baking powder
- 2 tsp baking soda
- 1/2 teaspoon salt
- 2 tsp ground cinnamon
- 1 tsp grated nutmeg
- 1 tsp ground cardamom
- 3 eggs
- 2/3 cup firmly packed light or dark brown sugar
- 2 tsp vanilla extract
- 1/3 cup vegetable oil
- 2 cups applesauce
- 3 cups grated carrots
- 1 cup raisins
- Grated peel (no white attached) of 2 oranges
Methods/steps
- Preheat the oven to 350° F. Lightly spray muffin tins with cooking spray containing flour.
- In a large bowl, sift together the flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cardamom.
- 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.
- Pour into the prepared muffin tins and bake until a tester inserted comes out clean, about 20 minutes.
- Cool 10 minutes on a wire rack, then invert and cool completely.
Additional Tips
Great when frosted.
Reviews
