Carrot Muffins

First of all, HAPPY 21ST BIRTHDAY ASHLEY!!! And I'll just go ahead and throw a congrats out there to all you racing ladies today: Jenn, Caitlin, Meghann, Megan, Kelly, Ashley, Ryan and a good friend from college (Katy) who gets to meet some of my favorite friends/ bloggers ever today after Miracle Miles! Um, why did I move away from Orlando?


I promised y'all the recipe I made the other day, and here it is!

Carrot Muffins

WET INGREDIENTS

• 2 cups grated carrots
  
• egg replacer (this time I mixed 1/4 cup flax with 1/4 cup water)
• 1/2 cup soymilk
• 1/3 cup applesauce
• 1/3 cup brown sugar
• 1 teaspoon vanilla

DRY INGREDIENTS

• 2 cups whole wheat pastry flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon

Mix the wet ingredients with the dry ingredients. Divide batter into a greased muffin pan and bake at 350 degrees for 15-18 minutes. (If you want a little more of a "gourmet" look, sprinkle some raw turbinado sugar on top of the muffins before you make them -- it'll stay crystallized and pretty and crunchy). Let cool in the pan for 5 minutes before removing to a wire rack.

*Makes 16 muffins or 1 loaf (bake for 50-60 minutes for a loaf).


Enjoy! As always, let me know if you try them and if you have a blog I'll link to your post with my recipe so we can all see how they turned out for someone else!

Happy Saturday!