For a little while, Gary was juicing in the mornings. We had carrot/apple juice, orange/carrot/tomato/spinach, etc. It was quite interesting and didn't taste too bad. What I didn't like was the waste of the pulp of all the carrots we were using, thus this recipe came forth.
This was so easy to whip up. Within a half hour, Gary had muffins to take with him before he went to work. I met up with a few friends and brought some over, and they were a hit. It's healthy but wasn't dry at all.
I did omit the raisins, as I don't think raisins belong in everything. Gary is in agreement about that :). I also replaced some of the applesauce with oil, since I didn't have enough applesauce.
made by
adapted from fannetastic food
ingredients:
directions:
adapted from fannetastic food
ingredients:
- 1 1/2 cup whole wheat pastry flour
- 1/2 cup brown sugar
- 1/4 cup chopped walnuts
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp kosher salt
- 1 1/2 cup unsweetened applesauce
- 1 cup shredded carrot (or pulp from juiced carrots)
directions:
- Preheat oven to 350° F. Line a muffin tin with 12 liners.
- In a medium bowl, combine all the dry ingredients, flour through salt. In a separate bowl, combine the carrot and the apple sauce. (I didn't have quite enough applesauce, so I used canola oil to make up the balance).
- Add the wet ingredients into the dry and whisk to combine.
- Using an ice cream scoop, scoop the batter evenly into the liners.
- Bake in preheated oven for about 25 minutes, or until a toothpick inserted into the center comes out clean.
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