I’m tired. I’m getting sick. I have nothing witty to say today, so we’ll just go straight to the recipe — but hey, at least I have pictures.
This is VERY similar to a recipe I discovered somewhere online awhile ago, but me being me, I had to change it up and (in my mind at least) improve upon it. Plus, this recipe is dairy free, which means even Little Miss gets to partake.
As always when baking — and more and more often when cooking — I had little helpers making this. I figure another three years, and I won’t be the one cooking at all anymore!
Carrot Cranberry Muffins:
1 pound baby carrots, steamed
6 T applesauce
2 T vegetable oil
1 c whole wheat flour
3/4 c white flour
3/4 c (scant) sugar
1 1/4 t baking soda
1/2 t baking powder
1/2 t salt
1/2 t nutmeg, ground (nutmeg makes EVERYthing better, after all)
1/2 t cinnamon
1/8 t allspice
1 1/2 c dried cranberries (or more)
Place carrots, applesauce and oil in a blender. Cover and process until smooth.
In a large bowl, combine the flours, sugar, baking soda, baking powder, salt, and spices.
Add the carrot mixture to the dry ingredients and stir until just moistened (lumps are ok when you’re making muffin and pancakes and such!).
Fold in the cranberries.
Fill muffin cups until almost full.
Bake at 350 for 20-25 minutes, or until a toothpick comes out clean. Cool for five minutes before removing from the pan and placing on a wire rack. Serve warm. Makes 12 muffins (or ummm more).