The original recipe is for muffins. I found this over at Whole Foods Market website. As you know, I cannot leave a recipe alone. I read through the original recipe, and thought what can I do to make this better?
Instead of using applesauce, I used a fresh apple, peeled,
cored, and then double grated in the food processor. Since I was losing the
liquid from the applesauce, I increased the milk. I also added nutmeg to the
recipe to help bring out the cinnamon more. The recipe also called for whole-wheat
flour, I used a combination of white and wheat. I also omitted the sea salt.
The recipe makes will yield 8 to 12 muffins and since I was
not in the mood to prepare muffins tins, I made this into bread. The house smelt so good when this came out of the oven!
Ingredients
1 ¼ cup
flour (whole wheat, white or combination of the two)
¼ cup plus 1
Tablespoon sugar
1 teaspoon
ground cinnamon
½ teaspoon
ground nutmeg
½ teaspoon
baking powder
½ teaspoon
baking soda
1 cup
carrots, double grated in the food processor
1 Pink Lady
apple, peeled, cored, and then double grated in the food processor
2 large eggs
¼ cup vegetable
oil
1/3 cup milk
1 teaspoon
vanilla extract
Directions
Preheat oven to 350°F. Prepare
loaf pan, set aside
In a large bowl, whisk together flour, sugar,
cinnamon, nutmeg, baking powder, and baking soda
In a separate bowl, combine carrots,
applesauce, eggs, milk, oil and vanilla
Add half the flour mixture to the carrot
mixture stir until blended
Blend in the remaining flour
mixture
Spoon batter into prepared
loaf pan and bake about 30 minutes or until a toothpick in the center of a
muffin comes out clean
Serve warm
