Cha-ching! Carrot Spice Muffins

From: merron-iru kami

On Sep 22, 2009

These were great. I didn't have any applesauce, so I pureed a couple of pears that were getting squishy in my fridge and that got me thinking - you could probably use any type of pureed fruit or vegetable - next time I plan to try beets! The yogurt was a lovely addition and a great substitute for buttermilk. I omitted the nuts and raisins (didn't have either on hand) and added dried cherries. Delish!

From: merrilife

On Sep 18, 2009

These were good, but so dense and heavy, I think next time I would use half whole wheat flour and half white. My hubby didn't think they were sweet enough, but my toddler boys seemed to eat them well.

From: PaNik

On Sep 23, 2004

I love these little things. I made them with the brown sugar, buttermilk, golden raisins, and pecans, and I substituted natural applesauce for the oil. They are lightly sweet and perfectly spiced. I may go back and try them with yogurt just to see the difference and I may vary the dried fruits and nuts, just for variety. I plan on taking them backpacking to keep my blood sugar up when I am on the trails.

From: hannahactually

On Oct 24, 2005

Oh, wow! I most certainly did hit the jackpot! I think I'm in love; this is definitely the very best bread or muffin I've made yet. I halved the recipe and made two small loaves, which came out perfectly. I ended up baking them just a little less than the time called for, which probably results from the fact that I made loaves rather than muffins. I also added a few shakes of pumpkin pie spice in addition to the spices in the recipe-I do love spices! Other than that, though, I followed the recipe to a T, using applesauce, and am so thrilled with the results! Great instructions, great recipe! Thank you!