Sweet carrots, brown sugar and warm cinnamon make the perfect combination for muffins or bread.
Sweet Carrot Bread or Muffins
Ingredients
1 cup sliced carrots (about 1 can (14.5 ounces) or 2 to 3 fresh carrots)
⅔ cup packed brown sugar
1 egg, lightly beaten
1 cup 1% or nonfat milk
1 teaspoon cinnamon
2 cups baking mix (biscuit or pancake mix)
¾ cup raisins or other dried fruit (optional)
Directions
- Wash hands with soap and water.
- Rinse or scrub fresh vegetables under running water before preparing.
- Preheat oven to 350 degrees F. Lightly grease a 9x5-inch bread pan. If making muffins, lightly grease muffin tin.
- Cook carrots until they are very soft.
Fresh - Steam or boil.
Frozen - Follow package directions or microwave, steam or boil.
Canned - Rinse and drain. - Mash carrots well with a fork or potato masher, or use a blender or food processer to puree until smooth.
- In large bowl, mix carrots with brown sugar, egg and milk until well blended. Add remaining ingredients and mix well.
- Pour batter into prepared bread pans or fill 12 muffin cups about ⅔ full.
- Bake bread for 50 minutes or muffins for 18 to 20 minutes, until a toothpick inserted in center comes out clean.
- Let cool slightly then remove from pans. Cool completely then store in an air-tight container at room temperature.
Notes
- Try other seasonings such as pumpkin pie spice.
- No baking mix? Use Food Hero Master Mix instead.
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Comments
Is there a good substitute for the egg in this recipe. Would applesauce work instead?
We will do some testing and post another reply when we have results.
The Food Hero Team
This recipe was a huge hit! I made both muffins and bread using regular pancake mix and they turned out great. The muffins were all gone within a day! I had frozen carrots on hand so I steamed them in the microwave before mashing. I also added chopped almonds to the bread for a little crunch.