First of all, HAPPY 21ST BIRTHDAY ASHLEY!!! And I’ll just go ahead and throw a congrats out there to all you racing ladies today: Jenn, Caitlin, Meghann, Megan, Kelly, Ashley, Ryan and a good friend from college (Katy) who gets to meet some of my favorite friends/ bloggers ever today after Miracle Miles! Um, why did I move away from Orlando?
I promised y’all the recipe I made the other day, and here it is!
Carrot Muffins
WET INGREDIENTS
- 2 cups grated carrots
- egg replacer (this time I mixed 1/4 cup flax with 1/4 cup water)
- 1/2 cup soymilk
- 1/3 cup applesauce
- 1/3 cup brown sugar
- 1 teaspoon vanilla
DRY INGREDIENTS
- 2 cups whole wheat pastry flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
Mix the wet ingredients with the dry ingredients. Divide batter into a greased muffin pan and bake at 350 degrees for 15-18 minutes. (If you want a little more of a “gourmet” look, sprinkle some raw turbinado sugar on top of the muffins before you make them — it’ll stay crystallized and pretty and crunchy). Let cool in the pan for 5 minutes before removing to a wire rack.
*Makes 16 muffins or 1 loaf (bake for 50-60 minutes for a loaf).
Enjoy! As always, let me know if you try them and if you have a blog I’ll link to your post with my recipe so we can all see how they turned out for someone else!
Happy Saturday!
[...] did want to do this afternoon was attempt to make the Carrot Muffins I read about a few days ago at Sound Eats. She made them look so delicious. Check out her post for the recipe and see what you [...]