Monday, February 11, 2013

Mini Carrot Muffins



Mini Carrot Muffins
Ingredients:
·         1 and ¼ cup baby carrots, chopped in blender or food processor
·         ½ cup milk
·         ½ cup unsweetened apple sauce or canola oil
·         2 eggs
·         ¾ teaspoon baking powder
·         ¾ teaspoon baking soda
·         ½ tsp salt
·         ½ cup sugar
·         1 cup whole wheat flour
·         ½ cup of all purpose flour

Directions:
Process, shred, or blend your carrots. Mix together your dry ingredients, in a separate bowl mix together your wet. Then mix them together. Spray muffin tin, and add batter until ¾ full. Bake for 8-9 minutes for mini muffins. This recipe will make 2 batches.

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