Moist Carrot Muffins

Paul Elliott's Note:

I tried a few carrot muffin recipes, none of them were able to satisfy my picky-eating son. I finally combined a few different recipes, kicked the spices up a knotch, and came up with these. He's happy, he can take them to school for lunch as they are nut-free.

• Total Time: 45 mins
• Prep Time: 20 mins
• Cook Time: 25 mins

Ingredients:

Yield: 24 muffins

• 6 carrots , grated
• 1 cup applesauce
• 2 ½ cups all-purpose flour
• ½ cup wheat germ or ½ cup natural bran
• 1 ½ cups brown sugar
• ¼ cup white sugar
• 1 ½ teaspoons baking soda
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 tablespoon cinnamon
• 1 teaspoon nutmeg
• 3 eggs
• 1 cup canola oil
• 2 teaspoons vanilla

Directions:

1. Preheat oven to 350.
2. Mix all wet ingredients with sugar.
3. Mix in carrots.
4. Mix in all dry ingredients.
5. If batter is too thick, add a tablespoon of milk.
6. Pour evenly into greased muffin pans.
7. Bake 22-25 minutes.
8. Makes 2 dozen muffins.