Carrot Muffins

Sorry these took so long to post! So, through a random series of events, I ended up splitting a 50 lb bag of carrots with a friend. I still have carrots left after lots of chopping and freezing, but I thankfully have a ton of ideas for fun recipes to try out (or ruin as the case has been).

Ingredients

• 1 1/4 c sugar
• 1 1/4 c apple sauce
• 2 Tbsp olive oil
• 1 tsp vanilla
• 4 1/2 tsp egg replacer in 6 Tbsp rice milk or "3 eggs"
• 2 c flour
• 2 tsp cinnamon1 tsp baking soda
• 1 tsp salt
• 3 c grated carrots (After grating, I wrapped mine in cheese cloth and squeezed out a lot of the juice.)

Preheat the oven to 375 degrees. In a large bowl combine all of the wet ingredients. Add the grated carrots and mix well. In a medium bowl combine dry ingredients and mix until combined. Transfer the dry ingredients to the large bowl and mix completely. Scoop into greased or papered muffin tins. I wanted smaller muffins, so I filled the muffin cups half full and made a total of 24. Bake 25 minutes.

For larger muffins, just fill the cups 2/3 to completely full. The baking time may need to be extended up to 5 minutes.

Applesauce Protein Muffins

Ingredients:

• 1 1/2 c organic unbleached all-purpose flour
• 2 tsp baking powder
• 1 T cinnamon
• 1/2 tsp ground cloves
• 1/2 c Nutribiotic Rice Protein Powder
• 1 5/8 c cold applesauce
• 1/8 c sugar
• 1 medium apple peeled, cored and diced

Preheat oven to 400 degrees. In a small bowl combine diced apple, applesauce and sugar and set aside. In a large bowl combine remaining ingredients and blend well. Add wet ingredients to large bowl and mix until combined. Dough will be a little stretchy. Line or oil muffin pan and fill each cup with batter. Bake 25 minutes or until golden brown.

sweet potato cranberry muffins

Recipe modified from The Whole Foods Allergy Cookbook by Cybele Pascal.

Ingredients

• 2 c organic unbleached all-purpose flour
• 3 1/2 tsp baking powder
• 1 c mashed sweet potato
• 1 c rice milk
• 1/2 c unsweetened apple sauce
• 1 T vanilla extract
• 1/4 c sugar
• 1/4 tsp ground cloves
• 1/2 tsp ground ginger
• 1 tsp cinnamon
• 2/3 c dried cranberries

Preheat oven to 400 degrees. Combine flour and baking powder in small bowl and set aside. In large bowl combine all other ingredients and mix well. Add dry ingredients to large bowl and stir until blended. Dough will be stretchy and sticky like pizza dough. Line muffin cups or spray with olive oil. Fill each cup with dough and bake 20-30 minutes until toothpick inserted at center of muffin comes out clean. Makes 12 "standard" size muffins.