I got this recipe from Sandra Lee on the Food Network, and added a little to it. The coconut in this recipe gives you that shredded carrot consistency that you enjoy in a good carrot cake. Adding the ground nuts gives you the nutty flavor without worry of having that large piece of carrot that you might not be able to chew (or that might get stuck in braces).
Canola oil cooking spray
1 (19-ounce) box apple cinnamon muffin mix (I used Fiber One muffin mix for the extra fiber)
4 (4-ounce) jars pureed organic carrot baby food
1/4 cup apple juice
2 teaspoon ground cinnamon
1 teaspoon ground ginger
1 cup sweetened shredded coconut
1/2 cup of ground pecans
Use cooking spray to grease standard 12 muffin muffin pan. Preheat Oven to 400.
Mix all other ingredients together in a large bowl.
Scoop mixture into muffin cups to fill about 2/3 full. Put muffin pan in oven and bake for 18 to 20 minutes (checking at 18 minutes).
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