Posts
- toy-chasing
- animal sound reproductions
- stroller-chaffeuring
- Pandora dancing (particularly Ingrid Michaelson Radio)
- couch-jumping-policing
- too many diaper changes
- nose-cleaning
- butterless baking
Carrot Applesauce Muffins
2 c all purpose flour
1 cup quick cooking oats
1/2 tsp. salt
2 tsp. baking powder
2 tsp. baking soda
1/4 tsp. ground cloves
1/4 tsp. nutmeg
1 tsp. cinnamon
2/3 c applesauce
1 c buttermilk*
1/2 c sugar
1/2 c brown sugar
1/4 c canola/vegetable oil
2 eggs
2 tsp. vanilla
1 1/2 tsp. lemon zest
1 1/2 c shredded carrots
- Preheat oven to 400 degrees.
- Line 12 standard muffin cups with cupcake liners.
- In a large bowl, mix together the flour, oats, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
- In a medium bowl, whisk together the buttermilk*, applesauce, sugar, brown sugar, oil, egg, vanilla, and lemon zest. Add the shredded carrots.
- Add the wet ingredients to the dry ingredients, and whisk just until the ingredients are well incorporated - avoid overmixing.
- Divide batter between the 12 muffin cups.
- Sprinkle a few oats on top of each muffin.
- Bake for about 20-25 minutes, until the top of the muffins spring back when poked and a toothpick inserted into the center of one of the muffins comes out clean.
