1/2 (10-ounce) package shredded carrots
1 (4-ounce) jar carrot baby food
1 tsp baking powder
1 cup flour
2 eggs
1 tsp lemon juice
3/4 cup canola oil
2 Tbsp honey
1 tsp vanilla
1 cup sugar
1 tsp salt

Jamie told me she likes to serve these muffins warm as a side dish.

Prep Time: 8 minutes
Cook Time: 20 to 25 minutes
Chill Time: none

  1. Preheat oven to 350 degrees F.
  2. Line cupcake tins with paper holders.
  3. In a large bowl, place all ingredients and mix well to combine.
  4. Spoon mixture evenly into cupcake holders and bake for 20 to 25 minutes.
  5. Allow to cool slightly and serve warm or at room temperature.

Yield: About 12 muffins. Freezes well.

* For a lower-calorie version, substitute applesauce for some or all of the oil and use egg substitute in place of the eggs.

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