*Note before I begin the recipe: It’s been a long time since I posted! October was a very busy month for us. We celebrated our 10th wedding anniversary, Evelyn was dedicated at church (the same weekend), and I worked A LOT. So…the poor blog was neglected, but not forgotten.
So, today, I’ll share a recipe I tried over the weekend. I’ve been experimenting with quick breads lately. I remember hearing awhile ago about how you can often substitute applesauce for half the oil in a recipe. I did it for this one and it worked like a charm. Plus, Evelyn’s babysitters last night said they were great. So, this one’s for you, Katie & Jesse!
I named these “Thanksgiving Muffins” because they have fall ingredients in them (apples & carrots) and they would be perfect for Thanksgiving breakfast.
2 C. whole wheat pastry flour, or regular all-purpose flour
3/4 C. sugar
2 t. baking soda
2 t. cinnamon
1/2 t. salt
2 C. grated carrots
1/2 C. raisins
1/2 C. shredded coconut
1/2 C. choppped pecans
3 eggs, beaten
1/2 C. vegetable oil
1/2 C. applesauce
1 apple, cored & shredded
2 t. vanilla extract
Preheat the oven to 350 degrees. Prepare 18 muffin cups pans.
Combine flour, sugar, soda, cinnamon and salt in a large bowl. Add carrots, raisins, coconut and pecans. Beat eggs, oil, applesauce, apple and vanilla in a small bowl. Add to flour mixture, stirring just until moistened. Spoon into muffin cups. Bake for 15-18 minutes or until muffins are done. (I always check by poking a toothpick into a muffin to see if they’re finished.)
These are great two days later, too, and the original recipe says that they freeze well.