|Whole wheat, carrot, honey, applesauce muffins. Yum!|
Ingredients (makes 12 muffins)
1 1/2 cups whole-wheat flour
1 teaspoon baking soda
|click to enlarge|
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup butter, softened to room temperature
1/2 cup honey
1 teaspoon vanilla extract
1 cup unsweetened applesauce
3/4 cup carrot, shredded (about half a large carrot)
1/2 cup, chopped walnuts, (optional)
sanding sugar for decoration (optional)
Preheat your oven to 350 degrees F. Line a muffin pan with liners and set aside.
In a medium bowl whisk together the flour, baking soda, cinnamon, ginger, and salt. Shred the carrots using a fine grater, such as a cheese grater or a food processor with the fine grating blade. If you grate them very fine as shown below, they practically disappear in the muffins and no one will know they are there.
|Using a cheese grater to grate the carrots.|
Divide the batter evenly among the muffin cups. I used my No. 40 cookie scoop, and it took about 1 1/2 scoops per muffin. You can use a spoon or other device to fill the cups as well. Sprinkle the tops with the optional nuts and some sanding sugar for decoration, if you desire.
Bake for 20 to 25 minutes or until a toothpick comes out clean and the muffins are beginning brown.
|Julian's Heart Healthy Muffins|