Whole Wheat Carrot Muffins
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Ingredients
- 1 1/2 cups Whole Wheat Flour
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/2 tsp. salt
- 1/2 cup Butter softened (not melted)
- 1/2 cup honey
- 1 egg
- 1 tsp. vanilla
- 1 cup applesauce unsweetened
- 3/4 cup Shredded Carrots
- 1/3 cup diced walnuts optional
Ingredients
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Instructions
- Preheat oven to 350 degrees F. Line a muffin pan with paper, foil, or silicone liners, and set aside.
- In a medium bowl whisk together flour, baking soda, cinnamon, ginger, and salt.
- In a large bowl, use an electric mixer to mix the butter, honey, egg and vanilla together. Slowly add in the flour mixture until well combined. The batter will be fairly thick.
- Using a spatula, carefully fold in the applesauce and carrots. Mix in walnuts, if desired. Divide the batter evenly among the muffin cups. Bake for 22 - 24 minutes or until a toothpick comes out clean.
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