Makes 12 muffins
Cook Time: 25 minutes
2 Beaten eggs
1/2 cup applesauce
1/2 cup sugar
2 tablespoons vegetable oil
1 cup flour or 1/2 cup whole wheat flour with 1/2 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon cinnamon
1 1/2 cups shredded carrots
1 teaspoon vanilla extract
Heat oven to 350 degrees. Coat 12 muffin cups (muffin pan) with non-stick cooking spray. Combine eggs, applesauce, sugar, oil, and vanilla in a large bowl. Mix well. Stir together flour, baking soda, salt, and cinnamon in a separate bowl. Add flour mixture to egg mixture. Stir just until blended. Stir in carrots and add 1/2 cup raisins if you desire. Fill muffin cups 1/2 full with batter. Bake 25 minutes or until lightly browned. Let cool 5 minutes. Remove muffins from pan and cool completely.
Sometimes I find that I have a surplus of carrots from a good store sale. I have doubled and tripled the recipe and then froze the extras. They do freeze well.
