Carrot Muffins
01
Sep
Sep
2 cups Flour
1 tsp Baking Soda
2 tsp Cinnamon
½ tsp Kosher Salt
1 cup Sugar
2 cups Finely Shredded Carrots
3 Large Eggs
½ cup Canola Oil
1 cup Applesauce (sweetened,, unsweetened, home-made or store-bought; any one is fine)
2 tsp Vanilla Extract
1
Preheat oven to 350 degrees F. Line 18 muffins cups or spray with an oil and flour baking spray. In a large bowl, stir together flour, baking soda, cinnamon, salt and sugar. Fold in shredded carrots. In a separate bowl, whisk together the eggs, oil, applesauce and vanilla. Add the flour mixture and stir just until well combined.
2
Divide batter into prepared muffin cups, filling 2/3 full. Bake 18 to 20 Minutes or until tops are puffed and golden.
Ingredients
2 cups Flour
1 tsp Baking Soda
2 tsp Cinnamon
½ tsp Kosher Salt
1 cup Sugar
2 cups Finely Shredded Carrots
3 Large Eggs
½ cup Canola Oil
1 cup Applesauce (sweetened,, unsweetened, home-made or store-bought; any one is fine)
2 tsp Vanilla Extract