Recipe Name Carrot Muffins Submitted by Guest Recipe Description No egg, no oil Quantity 12 Quantity Unit muffins Prep Time (minutes) 30 Cook Time (minutes) 22 Ready In (minutes) 52

Ingredients Amount Measure Ingredient 1 1/2 cups Whole Wheat Pastry Flour, Bobs Red Mill 3/4 teaspoons baking soda 2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon cinnamon, ground 1/4 teaspoon cloves, ground 1/4 teaspoon nutmeg, ground 1/4 cup, packed brown sugar 1 1/2 cups Applesauce, canned, sweetened, without salt 1 teaspoon vanilla extract/pure 3/4 cup, packed raisins, seedless 1/4 cup, chopped walnuts 1 large (7-1/4" to 8-1/2" long) Carrot, grated or shredded (about 1-1/2 cups) Steps Sequence Step 1 Heat oven to 350. Grease muffin pan 2 In a large bowl, mix flour, bakig soda, baking powder, salt, cinnamon, cloves, and nutmeg. Then add the sugar, applesauce, vanilla, shredded carrot, raisins, and walnuts. Stir just until all the dry ingredients are absorbed. 3 Fill each muffin cup 3/4 full and bake for 18 to 25 minutes, until a toothpick comes out clean. Allow to cool for a few minutes before attempting to remove from muffin pan. Allow muffins to cool on a cooling rack.