Monday, March 22, 2010

Whole Wheat Carrot Muffins

I love to bake.  In fact, it's a shared love between Michael & myself.  We are food network junkies; if we aren't watching Ina Garten, Paula Deen, or Guy Fieri, we are probably talking about what we saw on Triple D, and how to make it at home.  Alas, in these finals days of my husband's undergraduate education, I find myself going solo on this pastime we both love.  So yesterday, as he was slaving away on homework, I made whole wheat carrot muffins.  I thought I would share the recipe.

1 1/4 C flour (I used ww)
1t baking powder
1/2 t baking soda
cinnamon, cloves, allspice, freshly ground nutmeg
1 C of quick cooking oats
1/3 C skim milk
3/4 C applesauce, unsweetened
1/4 C packed brown sugar
1/4 molasses (light or dark)
1 T canola oil
1 large egg
3 medium carrots, shredded (1.5 cups)
1/2 C raisins

(Editors note:  If you're anything like me, you like a lot of flavor-and frankly these muffins were slightly lacking-so add a generous amount of all the "apple pie" spices!)

Bake at 400 degrees in a greased muffin pan for 23 minutes.