Ingredients
1 c. self-rising flour
1/2 c. sugar
1 tsp. cinnamon
1/4 c. applesauce
1/4 c. vegetable oil
2 eggs
2 c. finely shredded raw carrots
1/4 c. chopped pecans
confectioners sugar (optional)
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Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Spring-loaded scoop — even muffins, cookies, meatballs every time
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Reusable silicone liners — no paper waste, non-stick, easy release
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Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Spring-loaded scoop — even muffins, cookies, meatballs every time
Record your recipes and experiments — organized cooking journal
Reusable silicone liners — no paper waste, non-stick, easy release
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Preheat oven to 375°. Line 12 regular muffin cups with paper liners; set aside. Combine flour, sugar and cinnamon in mixing bowl. Mix applesauce, oil and eggs together. Add to dry ingredients and stir just until combined. Mix in carrots and nuts. Fill prepared muffin cups about 1/2 to 3/4 full. Bake 18 to 20 minutes or until tester inserted in center comes out clean. Remove from pan and cool on wire rack. If desired, decorate tops of muffins by sifting confectioners sugar over desired stencil patterns such as letters or numbers.