More muffins - never a bad thing!

I posted a variation on this recipe about a little while ago. But, since the possibilities are pretty much endless, I thought I'd offer my suggestions. Enjoy! Oh; I used a millet/teff gluten-free blend in a 1:1 ratio substituted for ap flour.


Carrot Cupcakes
(and variations)


2 cups all-purpose flour
2 cups sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
3 cups finely shredded carrots
1 cup vegetable oil
4 eggs, slightly beaten

1. Preheat oven to 325F.
2. In a large bowl, combine flour, sugar, baking powder, baking soda, salt and cinnamon. Add shredded carrots, oil and eggs; beat until combined.
3. Pour batter into prepared cupcake tins and bake in preheated oven for 20-25 minutes or until toothpick inserted in center comes out clean. Cool before serving.


Nutritional Analysis: 212 kcal, 2.3g protein, 27.4g carbs, 10.7g fat



Substitutions for the carrots:
1. 2 heaping cups finely shredded carrots and ¾ cup drained pineapple chunks
2. 1 cup minced dried apricots, 1 cup chopped dried apples, ¾ cup mashed banana, ¾ cup thawed whole cranberries
3. ¾ cup drained pineapple chunks, 1 cup thawed whole cranberries, 1 cup minced apple, 1 mashed banana; substitute cinnamon with orange zest