adventures of a s.a.h.a.

April 21, 2011
Stay-at-home-aunt duties today have included but were not limited to...


  • toy-chasing
  • animal sound reproductions
  • stroller-chaffeuring 
  • Pandora dancing (particularly Ingrid Michaelson Radio)
  • couch-jumping-policing
  • too many diaper changes
  • nose-cleaning
  • butterless baking

No butter in the house warranted some serious innovations for baking.  I have a monster-sized bag of carrots and wanted to make some sort of quick bread using them.  I decided to use some applesauce I found in the fridge to replace my missing butter.


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

  1. Preheat oven to 400 degrees.
  2. Line 12 standard muffin cups with cupcake liners.
  3. In a large bowl, mix together the flour, oats, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
  4. In a medium bowl, whisk together the buttermilk*, applesauce, sugar, brown sugar, oil, egg, vanilla, and lemon zest. Add the shredded carrots. 
  5. Add the wet ingredients to the dry ingredients, and whisk just until the ingredients are well incorporated – avoid overmixing.
  6. Divide batter between the 12 muffin cups.
  7. Sprinkle a few oats on top of each muffin.
  8. 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.
*Didn't have buttermilk so I just stirred in a teaspoon of white vinegar to my milk.
Now, if you'll please excuse me.  I need to clean muffin crumbs from someone's hair...