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Moist Carrot Muffins

I love this recipe, the muffins are very moist and delicious, yet healthy enough to be a great lunch box snack!

*Adapted from The Essential Eating cookbook

1/4 c. butter, room temp

1 c. maple syrup

1/4 c. yogurt

3 large eggs

1/2 tsp. vanilla

1 1/4 c. sprouted, einkorn, or whole wheat pastry flour

1 tsp. cinnnamon

1 1/2 tsp. baking powder

1/4 tsp. sea salt

1 cup grated carrots

Preheat oven to 350. In a large bowl, cream butter and syrup. Beat in yogurt, eggs, and vanilla. Combine flour, cinnamon, baking powder, and salt. Add the dry ingredients to the creamed mixture and stir well. Stir in grated carrots. Grease or line 12 cups of a standard muffin tin. Spoon batter into cups and bake 18-20 minutes, until toothpick inserted into center comes out clean.

This entry is related to the following products. Click on any of them for more information.
Carrot, Eggs, Maple Syrup, Carrots,

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