 | | Directions | | Preheat oven to 350° F.
Peel and grate carrots and set aside. In a small bowl, add 1 cup of raisins and then pour in 1 cup of boiling water. Set aside for 10 minutes, then drain, and set the drained raisins aside.
In a medium bowl, sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large bowl combine beaten eggs, oil, and applesauce. Add flour mixture and combine until just moistened. Stir in drained raisins and grated carrots.
Fill muffin cups 1/2 full or slightly fuller. Bake 20-25 minutes. Remove from oven and cool before eating.
TIP: Use foil baking liners to keep baked muffins from sticking to sides. |
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Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 24
|  | | Ingredients | | - | | 3 cups grated peeled carrots (approximately 6 large carrots) |
| - | | 1 cup raisins |
| - | | 1 cup boiling water |
| - | | 2 cups all purpose flour |
| - | | 1 tablespoon baking powder |
| - | | 2 teaspoons baking soda |
| - | | 1 teaspoon salt |
| - | | 1/2 teaspoon nutmeg |
| - | | 1 1/2 teaspoons ground cinamonn |
| - | | 4 eggs - well beaten |
| - | | 1/2 cup vegetable oil |
| - | | 1/2 cup applesauce (unsweetened) |
| - | | 3/4 cup brown sugar (packed) |
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