Wednesday, December 12, 2012

In the Kitchen with Jason: Applesauce Carrot Muffins

This recipe makes a fantastic little muffin. They taste fantastic and are not a pain to make. We had to make them a second time because the first time we ate them all before a picture could be taken... not that we're complaining, they are yummy! We found this recipe in a little apple cookbook that doesn't really have a name. And we don't even know where we bought it. But we're glad you can now enjoy this recipe along with us!

  • 1 cup white flour
  • 3/4 cup whole wheat flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 egg
  • 1/2 cup sugar
  • 1/4 cup vegetable oil
  • 1 tsp vanilla
  • 1/4 tsp lemon extract
  • 1 cup applesauce
  • 3/4 cup grated carrots
  • Preheat your oven to 400 degrees.
  • In a large bowl combine the flours, baking soda, salt, cinnamon, and nutmeg.
  • In a second bowl whisk together the egg and sugar until well combined.
    • The recipe states 'until fluffy' but I don't quite get what they are aiming for. Once I got past well combined, the mixture turned frothy and I decided that fluffy just wasn't in the cards.
  • Whisk in the oil, vanilla, and lemon extract.
  • Stir in the applesauce.
    • Note the switching from whisk to stir, you can now just use a spatula instead of the whisk.
  • Pour the applesauce mixture into the flour mixture and stir just until combined.
  • Quickly fold in the carrots.
  • Spoon evenly into 12 greased muffin tins.
    • Each one will be about 2/3 full.
  • Bake for 15 to 18 minutes.
  • Let cool for 5 minutes before removing to a wire rack to finish cooling.
  • Try not to eat them all right then and there.
Please enjoy!

-Chef Jason

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