Super Moist Muffins

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 1/2 cup brown sugar (light or dark)
• 1/3 cup applesauce (no sugar added)
• 1/3 cup vegetable oil
• 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)

Recipe

• 1 preheat oven to 375 degrees f.
• 2 in a large mixing bowl and by hand, stir together the brown sugar, applesauce and oil until well combined.
• 3 add both eggs and vanilla and whisk until well combined.
• 4 set aside and combine dry ingredients well in a seperate bowl.
• 5 stir dry ingredients into previously set aside wet ingredients just until combined. do not overmix.
• 6 stir carrot and pineapple into batter.
• 7 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).
• 8 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.
• 9 feed your flock and enjoy!