Super Moist Muffins

Name: Super Moist Muffins
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1/2 cup brown sugar (light or dark); 1/3 cup applesauce (no sugar added); 1/3 cup sunflower oil (or oil of your choice-I like Ghee here too); 2 eggs; 1 teaspoon vanilla; 3/4 cup all-purpose flour; 3/4 cup whole wheat flour; 2 tablespoons wheat germ (optional but adds a lot of folic acid and fiber); 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon cinnamon; 1/4 teaspoon salt; 1 cup lightly drained crushed pineapple; 1 cup grated carrot (not matchstick carrots)

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Prep Time: 10 minutes

Cook Time: 15 minutes

Total: 25 minutes

Servings: 18

Cost: $3.17 /serving

Author : Caryn Dalton

breakfast less 30 mins

Instructions

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Step 1

Preheat oven to 375 degrees F.

Step 2

In a large mixing bowl and by hand, stir together the brown sugar, applesauce and oil until well combined.

Step 3

Add both eggs and vanilla and whisk until well combined.

Step 4

Set aside and combine dry ingredients well in a seperate bowl.

Step 5

Stir dry ingredients into previously set aside wet ingredients just until combined. Do not overmix.

Step 6

Stir carrot and pineapple into batter.

Step 7

Spray your muffin pan very well with nonstick spray. Get the sides good so your muffins release well -- yes, even if you use nonstick (I do too).

Step 8

Using a 1/4 cup measuring tin for mini muffin pan or 1/2 cup tin for regular muffin pan, fill holes almost full and bake approx 15 minutes for mini muffins or 20 minutes for regular. Your oven may vary, but a toothpick inserted into middle muffin hole should be moist, with a few crumbs, but not sticky wet.

Step 9

Feed your flock and enjoy!

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