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  • Serves 10
  • Makes 8
  • 20 minutes
  • Difficulty Medium
  • 12 Ingredients

80 Comments

Nutritional Info:
Per Serving:Serving size: about 1 muffin, 150 calories (60 from fat), 7g total fat, 1g saturated fat, 45mg cholesterol, 170mg sodium, 19g carbohydrate (2g dietary fiber, 7g sugar), 4g protein
Special Diets:
This is something i make four my self and friends it is quit yummy !


Ingredients (serves 10 | makes 8 10 muffins)

  • 11/4cup whole wheat flour
  • 1/4 cup Sugar
  • 1/2 teaspoon non-aluminum baking powder
  • 1 teaspoons ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1cup grated carrots
  • 1/2 cup unsweetened applesauce
  • 2 large eggs, lightly beaten
  • 1/4 Cup of milk
  • 1/4 cup canola or safflower oil
  • 1 teaspoon real vanilla extract

Method

  1. Preheat oven to 350°F. Butter and flour a 12-cup standard muffin tin or use muffin papers. Set aside. In a large bowl, whisk together flour, sugar, cinnamon, baking powder, baking soda and salt. In a separate
  2. Preheat oven to 350°F. Butter and flour a 12-cup standard muffin tin or use muffin papers. Set aside. In a large bowl, whisk together flour, sugar,
  3. Add half the carrot mixture to the flour mixture, stir until blended then add the rest pf the carrot mixture. Spoon batter into muffin cups and bake about 20 minutes or until a toothpick in the center of a muffin comes out clean. Serve warm.

Notes

This is one of my recipe I'd like to share with everyone , Eat these wholesome autumn muffins for breakfast or top them with cream cheese or vanilla frosting for a dessert treat. these wholesome autumn muffins for breakfast or top them with cream cheese or vanilla frosting for a dessert treat.my children love them,

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