SUPER MOIST MUFFINS

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Super Moist Muffins image

These are so good, you'll think you are eating something that can't possibly be good for you...but they are! I feel great about giving these to my kids. Easy to throw together, moist and not too sweet. Keep leftovers in the fridge or freeze them for up to a month.

Provided by Caryn Dalton

Categories     Breads

Time 25m

Yield 12-24 mini or regular size

Number Of Ingredients 14

1/2 cup brown sugar (light or dark)
1/3 cup applesauce (no sugar added)
1/3 cup sunflower oil (or oil of your choice-I like Ghee here too)
2 eggs
1 teaspoon vanilla
3/4 cup all-purpose flour
3/4 cup whole wheat flour
2 tablespoons wheat germ (optional but adds a lot of folic acid and fiber)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup lightly drained crushed pineapple
1 cup grated carrot (not matchstick carrots)

Steps:

  • Preheat oven to 375 degrees F.
  • In a large mixing bowl and by hand, stir together the brown sugar, applesauce and oil until well combined.
  • Add both eggs and vanilla and whisk until well combined.
  • Set aside and combine dry ingredients well in a seperate bowl.
  • Stir dry ingredients into previously set aside wet ingredients just until combined. Do not overmix.
  • Stir carrot and pineapple into batter.
  • Spray your muffin pan very well with nonstick spray. Get the sides good so your muffins release well -- yes, even if you use nonstick (I do too).
  • Using a 1/4 cup measuring tin for mini muffin pan or 1/2 cup tin for regular muffin pan, fill holes almost full and bake approx 15 minutes for mini muffins or 20 minutes for regular. Your oven may vary, but a toothpick inserted into middle muffin hole should be moist, with a few crumbs, but not sticky wet.
  • Feed your flock and enjoy!

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