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

  1. Preheat the oven to 180 C (350 F)
  2. At the blender, mix on medium speed all the oil, honey, egg, compote and milk. Set aside.
  3. In a bowl, combine flour, baking powder, baking soda and salt. Stir in the blender.
  4. Gradually add carrots, dried fruits and nuts, while mixing.
  5. 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.

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