"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Apple Carrot Muffins Recipe

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This recipe for Apple Carrot Muffins, by , is from Pound's Briggs Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jean Donason


1 cups flour
1 cup sugar
cup whole wheat flour
2 tsp. baking soda
2 tsp. cinnamon
tsp. salt
3 large eggs, beaten
cup unsweetened applesauce
cup canola oil
2 tsp. vanilla
1 cups shredded peeled apples (about 2 medium)
1 cup shredded carrots (about 1 medium)

Preheat over to 350. Spray muffin cups or use paper cups.

Whisk together flour, sugar, whole wheat flour, baking soda, cinnamon and salt in large bowl. Set aside.

In large bowl whisk together eggs, applesauce, oil and vanilla. Stir in apples and carrots; then stir in the flour mixture just until incorporated. Spoon the batter into muffin cups, filling half full. Bake about 25 minutes until toothpick comes out clean. Serve warm.

Freeze well. Place on cookie sheet and freeze until hard. Then place in Ziploc freezer bags for up to 3 months. To reheat, place frozen muffin in 350 until hot - about 20 minutes.




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