Carrot Muffins

These would be great for breakfast or just for a snack.

1 3/4 cups unbleached flour
3/4 cup sugar
1/2 cup oatmeal
1 teaspoon baking soda
1 teaspoon allspice
1/2 teaspoon salt (optional)
1/2 teaspoon baking powder
2 (6 ounce) jars pureed carrots (use baby food)
1/2 cup egg substitute (equal to 2 eggs)
1/2 cup unsweetened applesauce
1/2 cup raisins
1 teaspoon vanilla

Preheat oven to 350 degrees and spray muffin pan with nonstick cooking spray.

Combine dry ingredients (flour, sugar, oat bran, baking soda, allspice, salt, and baking powder) in a medium bowl.

Combine wet ingredients (carrots, egg substitute, applesauce, raisins, and vanilla) in a large bowl.

Combine wet and dry mixtures just until flour is moistened.

Spoon batter into muffin tins, and bake for 25 minutes (or until muffins pass the”toothpick test”).

Did I change anything? I only used half as much oatmeal as the recipe calls for and I added 1/4 cup of wheat germ. My mom used to sneak wheat germ into everything from muffins to spaghetti sauce when we were growing up.

What did the family think? Hubby is at work and the boys are at school, but I ate one and I thought it was very good. The raisins are a definite must though. I don’t think I would like it without the raisins.


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Filed under After School Snacks, Bread, Breakfast, Definitely Making it Again, Easy, Vegetarian

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