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Sweet Carrot Applesauce Muffins

My friend Kristen is a whiz when it comes to stuffing everything she serves her kids full of nutrition, so much so they actually look forward to eating their veggies. (Really, her kids sneak into the fridge to eat leftover cold asparagus!) 

I have to say if mine were served in such a delicious way as these carrot muffins, I would look forward to veggies as well.

These cupcakes are distinctly carrot-cake like. The oil (and therefore fat) has been reduced in these using applesauce and yogurt. And the recipe makes so many, it’s easy to stash some in the freezer for a later date. Either way, they are equally perfect as a birthday cupcake topped with cream cheese frosting as they are as a breakfast.

  • 2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 2 teaspoons baking powder
  • 3 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cardamom
  • 3 eggs
  • 3/4 cup plain yogurt
  • 1 cup packed brown sugar
  • 2 tsp vanilla
  • 1/3 cup vegetable oil
  • 2 cup applesauce
  • 3 cup shredded carrots
  • 1/2 cup raisins
  • grated peel of 1 lemon 

Combine dry ingredients. In a separate bowl, whisk together all wet ingredients. Add dry ingredients to wet ingredients, mixing until just combined. 

Bake in muffin cups at 375 degrees for 18-20 minutes, or until done.

Top with cream cheese frosting.


Makes: 3 dozen

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