Carrot Muffins

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10 Minutes Prep
 / 
35 Minutes Total
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12 portions 1 oz equiv grain, Plus ¼ cup fruit and ⅛ cup vegetable Servings

Ingredient List

Dry Ingredients
  • Small check mark in a circle icon 1¼ cup Gold Medal™ Whole Wheat Flour
  • Small check mark in a circle icon 1 cup Gold Medal™ Unbleached All Purpose Flour
  • Small check mark in a circle icon 2 tsp Cinnamon
  • Small check mark in a circle icon 1 tsp Baking Soda
  • Small check mark in a circle icon ½ tsp Salt
Wet Ingredients
  • Small check mark in a circle icon 1½ cups Applesauce, unsweetened
  • Small check mark in a circle icon 2 each Eggs, fresh
  • Small check mark in a circle icon ½ cup Sugar, dark brown
  • Small check mark in a circle icon ⅓ cup Vegetable oil
  • Small check mark in a circle icon 1 tsp Vanilla
Internal Garnish
  • Small check mark in a circle icon 1½ cups Carrots, shredded
  • Small check mark in a circle icon ¾ cup (Optional) Raisins

Preparation

  1. Heat oven to 350° F. Place paper baking cups in each of 12 regular-size muffin cups.
  2. In a large bowl, stir flours, cinnamon, baking soda and salt with a spoon. In a small bowl, beat applesauce, eggs, brown sugar, oil and vanilla with whisk until blended.
  3. Pour applesauce mixture into flour mixture; stir until just moistened. Stir in grated carrots and raisins if desired. Divide batter evenly among muffin cups.
  4. Bake 22 to 27 minutes or until toothpick inserted in the center muffin comes out clean. Cool 5 minutes; remove from pan.