| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | New, Text, Import | 1 | Servings | |
INGREDIENTS
| 1 1/2 | c | All-purpose flour |
| 1 | c | Whole wheat flour |
| 2 | ts | Baking powder |
| 2 | ts | Baking soda |
| 1/2 | ts | Salt |
| 2 | ts | Ground cinnamon |
| 1 | ts | Grated nutmeg |
| 1 | ts | Ground cardamom |
| 3 | Eggs | |
| 2/3 | c | Firmly packed light or dark brown sugar |
| 2 | ts | Vanilla extract |
| 1/3 | c | Vegetable oil |
| 2 | c | Applesauce |
| 3 | c | Grated carrots |
| 1 | c | Raisins |
| Grated peel (no white attached) of 2 oranges |
INSTRUCTIONS
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 Recipe By :WELL-STOCKED PANTRY SHOW#ND7038 Posted to MC-Recipe Digest V1 #285 Date: Thu, 7 Nov 1996 23:38:33 -0500 From: Meg Antczak <[email protected]>
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