I was at my friend’s house when she served carrot muffins that my kids actually gobbled up!
They were so good!
I got the recipe from her and tried it out.
I was surprised at how easy they were to make!
It was about the third time I made them when I realized I was missing some ingredients midway through mixing the batter.
So I did what any good cook does at such a moment- and I improvised!
Amazingly enough the carrot muffins turned out even better than the original recipe.
As a bonus this recipe is actually healthier than the original!
I quickly wrote down all the modifications and am presenting them now in this original post:
2 cups sugar
2 cups flour
1/2 tsp vanilla extract
1/2 cup oil
1/4 cup apple sauce
1 tsp baking powder
1/2 tsp baking soda
4 jars stage 2 carrots (baby food jars)
1/2 tsp cinnamon
In a mixing bowl, cream sugar and oil.
Add apple sauce, then eggs, baby food carrots, rest of ingredients, and then add flour slowly.
Line muffin pans or spray pans with Pam.
Preheat oven to 350 degrees.
Pour batter into muffin pans.
Pour the batter into a pitcher, as it makes pouring out the batter into the muffin pans easier.
Fill the muffin holes about 2/3 way.
Put muffin pans into oven to bake.
Bake on 350 for 45 minutes, and then check readiness with toothpick test. If it comes out clean you know they’re done.
Decorate your muffins or leave ’em plain 🙂
Eat and enjoy- and let me know how they turn out!!!