1 cup whole-wheat flour
1 cup all-purpose flour
2 Tablespoons wheat germ
1/4 teaspoon salt
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 cup canola oil
2 3.5-oz. jars baby food carrots (or, alternatively, 7 cubes frozen carrot puree as prepared according to yesterday’s post, thawed)
1/2 cup plain yogurt
1 cup grated carrots
Heat oven to 350˚. Line a muffin tin with paper liners, or spray with non-stick spray.
Combine the first 8 ingredients in a large bowl. Whisk eggs, oil, baby-food carrots and yogurt in a separate bowl. Gently stir the liquid ingredients into the dry. Stir in the grated carrots.
Fill the muffin cups 3/4 full. Bake for approximately 25 minutes, or until a toothpick inserted in centers comes out clean.
I’ll be linking to all of my favorite parties!
Having grown up in a home brimming with sewing notions and paintbrushes, Amy has a deep love for all things creative. On any given day, you’ll find her knee-deep in her latest creative endeavor, with projects ranging from sewing and crafts to home decor and kid-friendly ideas. Amy believes that everyone, regardless of skill level or experience, possesses the ability to create something beautiful, and Positively Splendid was born of her passion for helping others harness their innate creative potential.