Title: Carrot Muffins
Categories: Muffins Bread
Yield: 12 Servings

1	c	White Lily self-rising Soft Wheat Flour
1/2	c	Sugar
1	ts	Cinnamon
1/4	c	Applesauce
1/4	c	Vegetable oil
2		Eggs
2	c	Finely shredded raw carrots
1/4	c	Chopped pecans

Confectioners sugar

Preheat: oven to 375. Line 12 muffin cups with paper liners; set aside. Combine flour, sugar and cinnamon in mixing bowl. Mix applesauce, oil and eggs together. Add to dry ingredients and stir just until combined. Mix in carrots and nuts. Fill prepared muffin cups about 1/2 to 3/4 full. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Remove from pan and cool on wire rack. Makes 12 muffins.

Decorate tops of muffins by sifting confectioners sugar over desired stencil patterns such as numbers and letters.

From: White Lilly Flour Shared By: Pat Stockett

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