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I baked again yesterday! From scratch!

I feel so accomplished

They were some seriously yummy carrot cupcakes muffins. I modified this recipe to look more like this:

Carrot Muffins

1 cup spelt flour

1 cup whole wheat pastry flour

1 1/2 teaspoons baking soda

1/4 teaspoon salt

2 teaspoons cinnamon

4 eggs

3/4 cup brown sugar

1/2 cup applesauce

1/2 cup canola oil

2 cups grated carrot

1 1/2 cups grated apple

some raisins (most recipes say 1 cup)

Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Place paper liners in 24 muffin cups.In a separate bowl whisk together the flour, baking soda, salt, and ground cinnamon. In another large bowl whisk the eggs, sugar, and oil until slightly thickened. Fold in the flour mixture until incorporated. With a large rubber spatula stir in the grated carrots, grated apple, and raisins. Evenly divide the batter between the 24 muffin cups and bake about 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean (mine took 18 minutes).

Remove from the oven and let cool completely on a wire rack. Sprinkle icing sugar and cinnamon on the tops of the muffins. Serve!

This recipe was super easy … the part that took the longest was grating the carrots! These received a big thumbs up from Brad and Gwen also really enjoyed eating some pieces … and because they’re so healthy, I think I’ll be making more of them without raisins and letting Gwen have them … I’m hoping to buy a mini muffin tin shortly so I can just give her a couple of those … unsugared of course! Next time I’m going to try substituting plain yogurt for the rest of the oil to see how they turn out …