Ramona’s Carrot Nut Muffins (makes 12 muffins)
1/3 cup cooking oil 1 teas. Baking powder 2 eggs
1/3 cup apple sauce 1 teas. Baking soda 1 cup grated carrots
1 cup sugar ½ teas. Salt 1/3 cup dried cranberries
¾ cup white flour 1 teas . cinnamon 1/3 cup chopped walnuts
¾ cup whole wheat flour 1 teas. Vanilla
Dissolve the sugar in the oil and applesauce. Add the eggs and vanilla. Mix together the flours, soda, baking powder, salt, and cinnamon and add to the oil mix. Stir in the carrots, nuts, and cranberries. Fill greased, muffin pans 2/3 full and bake at 375 degrees F., for twenty minutes or so, or until the muffins spring back when poked a little.
These muffins are nice for breakfast or tea and could even serve as a not-so-sweet- dessert. I once substituted a ½ cup grated rutabaga for half the carrots, with no loss of flavor. I’m going to try half parsnips and half beets, too.
Snell Family Farm - Buxton, Maine - 207.929.6166