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Apple and Carrot Muffins


12 Muffins.


2 cups flour
cup SPLENDA sweetener (granular)
1 level tablespoon baking powder
1 teaspoon cinnamon
teaspoon salt
1 cup finely grated carrot
cup chopped walnuts (or pecans)
2 small eggs
1 cups Jok n Al Apple Sauce
3 tablespoons vegetable oil


Combine dry ingredients in a bowl. Stir in carrot and walnuts. In another bowl beat eggs lightly with a fork and mix with JoknAl Apple Sauce and oil. Add egg mixture to dry ingredients and stir lightly to just combine. Do not over mix. Spoon into greased or non-stick muffin tins and bake 350F (175C) 20-25 minutes.

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