This past weekend, I went to my favorite vendor at the Old Town farmer’s market and bought some huge carrots. With them, I decided to bake some carrots muffins from a recipe I found in Gourmet magazine. I made a few changes to the recipe; for starters, the recipe called for 1 cup of vegetable oil. This is a lot of oil, so I decided to substitute apple sauce for the oil. This is much healthier for you and acts the same way as the oil would have. Second, I used white, whole wheat flour instead of all-purpose. This too is much healthier and gives you an extra kick of fiber as well. These muffins came out moist and yummy. The shredded coconut added a bit of sweetness as well as texture.
Have you ever tried substituting applesauce for oil when baking? If so, was your recipe a success?
- 2 cups white, whole wheat flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1/4 teaspoon salt
- 1 1/4 cups sugar
- 1/4 pound carrots
- 1/2 cup almonds (pecans or walnuts would work as well)
- 1/2 cup sweetened flaked coconut
- 3 large eggs
- 1 cup applesauce
- 2 teaspoons vanilla
- 1 Granny Smith apple
- Preheat oven to 350°F. and grease muffin pan.
- Into a large bowl sift together flour, baking soda, cinnamon, and salt and whisk in sugar.
- Coarsely shred 2 cups carrots and roughly chop almonds. Add shredded carrots and almonds to flour mixture along with coconut and mix with wooden spoon.
- In another bowl whisk together eggs, applesauce, and vanilla. Peel and core apple and coarsely shred. Stir shredded apple into egg mixture and add to flour mixture, stirring until batter is just combined well.
- Divide batter among muffin cups, filling them three fourths full.
- Bake in middle of oven until a toothpick comes out clean, 15 to 20 minutes.
- Cool muffins in cups on racks 5 minutes before turning out onto racks to cool completely. Muffins keep in an airtight container at room temperature 5 days.