- Snacks and drinks
Carrot muffins
Cooking 25 minutes
Preparation 15 minutes
6 servings
Ingredients
- 45 mL (3 tablespoons) of vegetable oil
- 75 mL (5 tablespoons) of honey
- 1 egg
- 125 mL (1/2 cup) unsweetened apple sauce
- 30 mL (2 tablespoons) of milk
- 180 mL (3/4 cup) whole wheat flour
- 10 mL (2 teaspoons) baking powder
- 5 mL (1 teaspoon) of baking soda
- 1 pinch of salt
- 375 mL (1 1/2 cups) Florette shredded carrots, well packed
- 125 mL (1/2 cup) dried fruit (cranberries, raisins or chopped apricots)
- 60 mL (1/4 cup) walnuts, in pieces (optional)
Steps
- Preheat the oven to 180 C (350 F)
- At the blender, mix on medium speed all the oil, honey, egg, compote and milk. Set aside.
- In a bowl, combine flour, baking powder, baking soda and salt. Stir in the blender.
- Gradually add carrots, dried fruits and nuts, while mixing.
- Pour the mixture into six large muffin cups. Bake for 25 minutes or until a toothpick inserted in the center of the muffins comes out clean.
Note: You can also bake the mixture in a cake pan.