Friday, February 20, 2015

Whole Grain Carrot Muffins

  • 1½ cups whole-wheat flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp salt
  • ½ cup butter, softened
  • ½ cup honey
  • 1 egg
  • 1 tsp pure vanilla extract
  • 1 cup unsweetened applesauce
  • ¾ cup carrot shreds

Preheat your oven to 350 degrees F. Line a muffin pan with paper, foil, or silicone liners, and set aside. In a medium bowl whisk together the flour, baking soda, cinnamon, ginger, and salt. In a large bowl fitted with an electric whisk, mix the butter, honey, egg and vanilla together on medium speed.

Turn the speed down and slowly add in the flour mixture until well combined. The batter will be fairly thick at this point. Add applesauce and carrots. Divide the batter evenly among the muffin cups. Bake for 22 to 24 minutes or until a toothpick comes and muffins are beginning to turn golden brown on top. Enjoy!

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