Ingredients
1 1/2 cups all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon grated nutmeg
1 teaspoon ground cardamom
3 eggs
2/3 cup firmly packed light or dark brown sugar
2 teaspoons vanilla extract
1/3 cup vegetable oil
2 cups applesauce
3 cups grated carrots
1 cup raisins
Grated peel (no white attached) of 2 oranges
1 cup whole wheat flour
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon grated nutmeg
1 teaspoon ground cardamom
3 eggs
2/3 cup firmly packed light or dark brown sugar
2 teaspoons vanilla extract
1/3 cup vegetable oil
2 cups applesauce
3 cups grated carrots
1 cup raisins
Grated peel (no white attached) of 2 oranges
Directions
Preheat the oven to 350 degrees F. Lightly spray muffin tins with cooking
spray containing flour.
In a large bowl, sift together the flour, whole wheat flour, baking powder,
baking soda, salt, cinnamon, nutmeg, and cardamom. In a medium bowl,
combine the eggs, brown sugar, and vanilla, mixing well. Stir in the
vegetable oil, applesauce, carrots, raisins, and orange peel. Add to the
flour and mix just until incorporated. Pour into the prepared muffin tins
and bake until a tester inserted comes out clean, about 20 minutes. Cool 10
minutes on a wire rack, then invert and cool completely.
Makes 18 large or 36 small muffins
spray containing flour.
In a large bowl, sift together the flour, whole wheat flour, baking powder,
baking soda, salt, cinnamon, nutmeg, and cardamom. In a medium bowl,
combine the eggs, brown sugar, and vanilla, mixing well. Stir in the
vegetable oil, applesauce, carrots, raisins, and orange peel. Add to the
flour and mix just until incorporated. Pour into the prepared muffin tins
and bake until a tester inserted comes out clean, about 20 minutes. Cool 10
minutes on a wire rack, then invert and cool completely.
Makes 18 large or 36 small muffins