The Craftiest Workshop

This recipe comes from this cookbook circa 1991.
I have halved the recipe and increased the cinnamon.

I made this recipe often for my kids when they were younger as they really liked them.

When they were really small, I used a jar of baby puréed carrots to save time.

Ingredients

2 eggs

3/4 cup of canola oil

1 cup granulated sugar

1 1/2 cups flour

1 tsp cinnamon OR pumpkin spice (recipe below)

1 tsp baking soda

1 tsp baking powder

1 cup grated carrot

1/2 cup applesauce (one snack size apple sauce)

Optional: Pumpkin Spice ingredients (makes 2 2/3 Tbsp)

4 tsp cinnamon

2 tsp ginger

1 tsp cloves

1/2 tsp nutmeg

1/2 tsp allspice

Directions

Preheat oven to 350°

Beat eggs.

Add oil and sugar.

Stir in dry ingredients; mix well

Fold in grated carrot and applesauce

Fill muffin liners or well greased pan 3/4 full.

Bake at 350° for 20-25 minutes.

They are ready when a inserted toothpick comes out clean.

Let cool before removing from liners or pan.

Note: this recipe makes 12 really full muffins

Variation: substitute a different flavour of apple sauce such as apple mango, apple strawberry or cranberry apple.