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Bunny Muffins, Revised

October 6, 2008

My first attempt at these carrot muffins was only a moderate success. I underbaked them a bit, and like Magpie I found them a little greasy. Still, the boys gobbled them up, carrot pieces and all, so I felt compelled to try them again. I’d never use up the carrots from our CSA otherwise, as none of us are big raw carrot eaters.

This time I subbed applesauce for two-thirds of the oil in the original recipe. I also reduced the sugar further since the applesauce added sweetness, and increased the carrots by a cup. I double-grate my carrots so they’re less obvious in the batter, but you don’t have to. I also really prefer the foil baking cups over paper. They never, ever stick to the muffin or cupcake, and I cannot recommend them enough.

Overall I’m very happy with this version, and again the boys clamored for them. One of the boys’ friends, however, didn’t care for the muffins because they didn’t have enough carrots! So she ate a raw carrot instead. That is definitely not a sentiment I hear often in this house.

Bunny Muffins
Adapted from Fluffy Carrot Muffins

Makes 16 muffins (using 2½-inch baking cups)

3 eggs
1/2 c. white sugar
1/4 c. canola oil
1/2 c. unsweetened applesauce
1 tsp. vanilla extract
1½ c. white whole wheat flour
1 tsp. ground cinnamon
1½ tsp. baking soda
1¼ tsp. baking powder
3 c. grated carrot (about 4 carrots)
1/2 c. mini chocolate chips

Preheat oven to 350° F.

In a large bowl, whisk together eggs and sugar until mixtures lightens. Stir in oil, applesauce, and vanilla until incorporated. Then add dry ingredients, again mixing well until combined. Finally, fold in carrots and chocolate chips.

Grease or line muffin tins, and add about 2 heaping tablespoons of batter to each cup. Bake for 18-20 minutes, until a toothpick inserted into the middle of a muffin comes out clean.

Filed under: Bread & Muffins