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Whole Grain Carrot Cake Muffins Recipe

   
 

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     Whole Grain Carrot Cake Muffins

Category   Breakfast - Brunch
Sub Category   None
Servings   12 muffins
Preptime   45 minutes

Ingredients
1 c. quick cooking oats
1 c. all-purpose flour
1/2 c. whole wheat flour
1/2 c. packed brown sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. pumpkin pie spice
1 1/4 c. plain unsweetened soy milk
 
1/4 c. unsweetened apple sauce
3 Tbl. canola oil
1 tsp. pure vanilla extract
2 c. shredded carrots
1/2 c. raisins
1 tsp. granulated sugar

Instructions
Preheat oven to 400F. Grease a muffin tin with nonstick cooking spray. Place oats in blender and blend until finely ground. In large bowl, combine oats, all-purpose and whole-wheat flours, brown sugar, baking powder, baking soda, salt and pumpkin pie spice. In a small bowl, with fork, blend soy milk, apple sauce, oil and vanilla. Stir into flour mixture until flour is moistened. Fold in carrots and raisins. Spoon batter into muffin-pan cups. They will be pretty full. Sprinkle with granulated sugar. Bake 23 to 27 minutes until toothpick inserted in center of muffins come out clean. Remove to wire rack, serve warm or cool to serve later.


Originally Submitted
9/22/2012





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