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Carrot Cake Sheet Cake Recipe

This Carrot Cake Sheet Cake Recipe with a Cream Cheese Frosting is tender, sweet and so delicious!  This recipe is made with less oil than many other carrot cake recipes.

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Carrot cake is one of my most favourite types of cakes.  I love how moist and full of spicy flavour they are, I love that they’re packed with nutritious shredded carrots, and I love the creamy cream cheese frosting they’re usually smothered in!  But one thing I don’t love about some carrot cakes, is how full of oil they are…I can taste it, and just don’t like the flavour.  So when my sister brought out this amazing carrot cake recipe at Easter last year, and I found out there was barely any oil in the recipe, I just knew I had to make it.  Honestly, her cake has been on my mind ever since I first tried it.  And now with Easter back upon us again, I figured now was the perfect time to make the recipe and share it with you!

Carrot Cake Sheet Cake Recipe with Cream Cheese Frosting

This particular cake recipe replaces most of the oil with applesauce.  There are two big reasons I love this so much…one, I don’t taste the oil, and two, this cake is more nutritious with less oil, and with the addition of unsweetened applesauce.  Win, win.

Carrot Cake Sheet Cake Recipe with Cream Cheese Frosting

I also love that this carrot cake is baked as a sheet cake.  Sheet cakes are one of my most favourite ways to bake cakes because they’re easy to ice, they’re great for birthday parties and they are easy to transport to pot luck dinners.  I have couple favourite sheet cake recipes here on my site that you might like as well:  Banana, Raisin Oatmeal, and Hummingbird Sheet Cake (the banana one is to-die for).

Carrot Cake Sheet Cake Recipe with Cream Cheese Frosting

To top this carrot sheet cake, I made a cream cheese frosting, because all carrot cakes need cream cheese frosting don’t they?  Yes.  Yes they do.

Carrot Cake Sheet Cake Recipe with Cream Cheese Frosting

Creamy, sweet, smooth cream cheese frosting.

Carrot Cake Sheet Cake Recipe with Cream Cheese Frosting

After the cake has baked and cooled, you can either serve the cake as is with the cream cheese frosting…or you can add some sweetened shredded coconut to top it off.  It looks pretty, but it also add a nice little coconut flavour.

Carrot Cake Sheet Cake Recipe with Cream Cheese Frosting

Delicious and so pretty!  My family loves the addition of the coconut.  Speaking of additions, if you like raisins or chopped pecans, feel free to add them to this cake recipe (see recipe notes)!

Carrot Cake Sheet Cake Recipe with Cream Cheese Frosting

This Carrot Cake Sheet Cake recipe is perfect for any occasion!  We especially love it at Easter.

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Carrot Cake Sheet Cake Recipe with Cream Cheese Frosting

Author Jo-Anna@APrettyLife

Ingredients

Carrot Cake

  • 4 eggs
  • 1 cup apple sauce
  • 1/4 cup vegetable oil
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 tsp vanilla
  • 2 cups flour
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 3 cups grated carrots

Cream Cheese Frosting

  • 8 ounces block of cream cheese softened
  • 1/4 cup butter
  • 3 cups icing sugar confectioners' sugar
  • 1/2 tsp vanilla
  • sweetened shredded coconut for sprinkling

Instructions

Making the Cake

  1. Preheat your oven oven to 350 degrees.
  2. Prepare a 9x13 pan, with either grease and flour, or a baking spray.
  3. In a mixing bowl beat together the eggs, apple sauce, oil, sugars and vanilla.
  4. In a separate bowl whisk together the flour, baking soda, baking powder, salt and cinnamon.
  5. Stir in the shredded carrots.
  6. Pour into your 9x13 prepared pan.
  7. Bake for 40 to 50 minutes, or until a toothpick inserted into the centre comes out clean.

Making the Frosting

  1. In a mixing bowl beat together the cream cheese, butter, vanilla and icing sugar, until smooth.

Putting the Cake Together

  1. Let the cake cool in the pan completely before frosting.
  2. Once the cake is cooled, spread the frosting evenly on the cake.
  3. Optional: Sprinkle the frosted cake with the sweetened, shredded coconut.

  4. Cut and serve!

Recipe Notes

If you like pecans or raisins in your carrot cake, feel free to add 1/2 cup of either to the cake batter before baking.

Recipe adapted from allrecipes.com

Recipe Tips:

  • You can use store bought unsweetened applesauce, or you can make your own homemade apple sauce.  I made my own with 3 medium sized apples, and mashed it down until it was nice and smooth.
  • If you like pecans or raisins in your carrot cake, feel free to add a 1/2 cup of either to the cake batter before baking.
  • Make sure the cake has cooled completely before frosting, or the frosting will melt.

Love Carrot Cake?  Then you’ll love these recipes:

Carrot Cake Cookies with Cream Cheese Drizzle

Carrot Cake Cookies with Cream Cheese Drizzle

Layered Carrot Cake with Orange Cream Cheese Frosting

Layered Carrot Cake with Orange Cream Cheese Frosting

Carrot Cake Pancakes with Cream Cheese Drizzle

Carrot Cake Pancakes with Cream Cheese Drizzle

Carrot Pumpkin Bundt Cake

Have a delicious day!

Asparagus and Swiss Cheese Stuffed Turkey Cutlet Recipe

This Asparagus and Swiss Cheese Stuffed Turkey Cutlet Recipe is a simple and delicious idea for dinner!  Perfect for spring dinners, Mother’s Day or Easter!  Ready in 1 hour.

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Disclosure:  This post has been sponsored by Canadian Turkey.  I am working with Canadian Turkey as a brand ambassador, and over the next year I am excited to bring you some delicious and easy turkey recipes that I have created!  This recipe, all pictures and words are my own.  We just really love turkey over here!

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Gone are the days when turkey was just to be served up at Thanksgiving or Christmas!  Now we can enjoy all cuts of turkey at any time of year.  Turkey is a versatile, lean delicious and nutritious protein that lends itself to many different flavour combinations and recipe ideas, which is why I like to cook with it all year round.  While we do love a whole roasted turkey, we also enjoy turkey in burgers, soup, pot pie, lettuce wraps and casseroles.  Yum.

Now with Easter and Mother’s Day just around the corner, I created this delicious dinner recipe for Asparagus and Swiss Cheese Stuffed Turkey Cutlets.  Fresh spring asparagus paired with lean and delicious turkey, make these a perfect main course for any springtime special occasion!

Asparagus and Swiss Cheese Stuffed Turkey Cutlet Recipe

Don’t be afraid to make these!  I know the idea of stuffed turkey cutlets may seem daunting, but I promise it’s not hard.  Preparation takes less than 15 minutes, and can be made even easier if you buy pre cut turkey cutlets.  Once you have the cutlet, then it’s really just a matter of rolling them up with delicious ingredients inside.  Let me show you.

Asparagus and Swiss Cheese Stuffed Turkey Cutlet Recipe

I like to buy pre cut turkey cutlets from the grocery store that come tenderized and ready to use.  Once you have your cutlets ready to go, lay them out on a cutting board and get them prepared for the next step.  For these Asparagus and Swiss Cheese Stuffed Turkey Cutlets, I first seasoned them with salt and pepper, then placed Swiss cheese slices, and 3 asparagus spears on to each cutlet.

Asparagus and Swiss Cheese Stuffed Turkey Cutlet Recipe

Then you just gently roll them up and secure them with wooden toothpicks.

Asparagus and Swiss Cheese Stuffed Turkey Cutlet Recipe

Now they’re ready for the next step!  See, wasn’t that easy?

Asparagus and Swiss Cheese Stuffed Turkey Cutlet Recipe

I then rolled these cutlets in a crushed cornflake mixture, seasoned them with seasoning salt, and drizzled them generously with butter.  Put into the oven for about 40 minutes and smell the deliciousness as they bake.

Asparagus and Swiss Cheese Stuffed Turkey Cutlet Recipe

These cutlets then come out of the oven with a crispy, crunchy, flavourful crust, a tender turkey outer layer and a cheesy delicious centre!  So good.  You might have noticed that some of the cheese has melted out of the roll up, but don’t worry, it’s not as much as you might think, but make sure to scrape all these buttery cheesy bits off the bottom of the pan and eat them…it’s one of the best parts 😉  Yummmmmm

Asparagus and Swiss Cheese Stuffed Turkey Cutlet Recipe

Serve these Asparagus and Swiss Cheese Stuffed Turkey Cutlets with a side saladoven roasted potatoes, and strawberry shortcake for dessert…the makings of a perfect spring dinner.  Delicious.

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Asparagus and Swiss Cheese Stuffed Turkey Cutlets

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Author Jo-Anna@APrettyLife

Ingredients

  • 4 turkey cutlets (you can buy them as cutlets)
  • salt
  • fresh ground pepper
  • 4 slices Swiss cheese (I used large slices. Just make sure you have enough to cover the cutlet)
  • 12 asparagus stalks
  • 1/4 cup crushed cornflakes
  • seasoning salt
  • 1/4 cup melted butter

Instructions

  1. Preheat your oven to 375 degrees.

  2. Lay out the turkey cutlets, then salt & pepper each cutlet.

  3. Place one slice of Swiss cheese on each cutlet, then 3 asparagus spears.

  4. Roll each turkey cutlet, and secure with wooden toothpicks (as shown in the picture).

  5. Roll each turkey cutlet package in the crushed cornflakes, then place on a baking sheet.

  6. Season each roll with the seasoning salt, then generously drizzle with the melted butter.

  7. Bake for 40 minutes, or until the turkey has cooked fully and the juices are clear.

  8. Remove the wooden toothpicks before serving.

  9. Serve with a side salad and potatoes if you like!

Recipe Notes

You can make as many cutlets as you like...if you have 6 people to feed, use 6 cutlets and increase the ingredients as required.

Asparagus and Swiss Cheese Stuffed Turkey Cutlet Recipe

Recipe Tips!

  • You can purchase pre cut turkey cutlets in your grocery store.  Or if you wish, you can make your own from a whole turkey breast.
  • If you don’t love asparagus (or are allergic to it like my daughter), you can substitute it with broccolini.
  • Don’t have cornflakes?  You can use bread crumbs instead.

More Information on Cooking with Turkey

For more recipes, tips and turkey HOW TOs, visit CanadianTurkey.ca.  The recipe section is filled with all kinds of recipes for full meals, snacks, appetizers, family recipes and tonnes of ideas for using turkey leftovers.  You can also find everything you need to know about turkey preparation, cooking times and how to cook whole turkeys. Or follow them on Twitter, Facebook, Pinterest, YouTube and Instagram.

Have a delicious day!

Eggless Waffles

These Eggless Waffles are easy to make, with simple ingredients you likely have on hand!  They taste like the real thing!

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Good morning!  Out of eggs?  Yes, you can make delicious waffles without them!

Eggless Waffles

Last week I was all set to make waffles in my new waffle maker for the kids before they left to spend 4 days with Grandma and Grandpa – just as a special little treat.  But when I opened up the fridge I saw that I didn’t have eggs or milk.  Oops.  What to do?  I had a very sad little bunch of faces to deal with!  So I did a quick investigation and found a recipe for waffles with no eggs.  Hmmm.  To say that I was skeptical is kind of an understatement, but I decided to give them a  try anyway.  And wow were we all surprised.  Every last crumb was gobbled up! 

So this recipe is now my go-to in the event should I run out of eggs again.  And maybe not even then, because they’re so good we’d eat them any time!  Enjoy!

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**  If you would like your waffles to have more flavour, try adding more vanilla (2 – 3 tsp), and/or 1 tsp of ground cinnamon.  **

Whisk
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Eggless Waffles

Author Jo-Anna@APrettyLife

Ingredients

  • 2 cups flour
  • 4 tsp baking powder
  • 2 tsp sugar
  • 2 cups milk (I used 1 can of condensed milk topped off with water because that's all I had on hand)
  • 2 tbsp vegetable oil
  • 2 tbsp water
  • 1 tsp vanilla
  • 4 tbsp melted butter

Instructions

  1. Combine the flour, baking powder and sugar.
  2. In a separate bowl mix together the milk, oil, water, vanilla and butter.
  3. Add the wet ingredients to the dry ingredients, and mix together gently. As with all pancake batters, it should be slightly lumpy.
  4. Let the batter sit for a few minutes to give it time to puff up.
  5. Once your waffle maker is ready to go, depending on the size of your maker, scoop the batter in and enjoy! (for my maker I used 1/4 cup batter for each waffle)

Recipe Notes

Recipe adapted from Andi Adams's Blog

So the next time your fridge is sparse, go ahead and give these a try!  They don’t disappoint!

Looking for more egg free recipes? Here are some delicious recipes!

Wheat Free Chocolate Chip Cookies

**  This is an old post I wrote a couple of years ago!  I just updated it with new pictures, and shared it once again with you!  **

Have a delicious day!

This post contains affiliate links.

Simple Sheet Pan Chicken Dinner

Make this Simple Sheet Pan Chicken Dinner in less than 1 hour!  One dish means dinner prep and clean up is easier than ever!

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This post contains affiliate links.  Thank you for supporting A Pretty Life!  xo

In case you haven’t noticed, there’s a sheet pan craze going on, on the interwebs right now.  It’s the kind of craze that I’ll happily get on board with.  Who can say no to only needing one dish for preparation and cooking?  Not this gal.

Simple Sheet Pan Chicken Dinner

People have been cooking this way for ages, but for some reason it’s only becoming popular in this particular form as of recently.  It’s really just a variation of the one pot dishes that took over Pinterest last year.  And honestly, this isn’t new…I often make one dish dinners, like my One Pot Roasted Chicken Dinner and my One Pot Roasted Sticky BBQ Chicken Dinner.  But the beauty of using a sheet pan, is that you can get a lot more ingredients into the dish.

These sheet pan dinners are made in pans that are different from regular cookie sheets.  Sheet pans have at least 2 inches in depth, making them great for cooking without dripping or spills.  I use this Nordic Ware Sheet Pan that I found at Winners last week.  I love it so much, I’ll definitely be going back to buy at least one more.

Simple Sheet Pan Chicken Dinner

You may notice that I have one chicken breast separated with tinfoil, but this is only because my daughter is allergic to asparagus and I wanted to ensure it didn’t come into contact with the juices.

Putting together this sheet pan dinner is as simple as lining up the ingredients on the pan, drizzling them with olive oil and seasoning with spices, then putting them into the oven to bake.  With little preparation effort, dinner can be ready in less then 1 hour.  Healthy, quick and delicious…dinner doesn’t get better than that.

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Servings 4
Author Jo-Anna@APrettyLife

Ingredients

  • 4 - 6 chicken breasts
  • approx 15 mini potatoes, sliced
  • 1 bunch asparagus
  • olive oil
  • seasoning salt
  • fresh ground pepper

Instructions

  1. Preheat your oven to 400 degrees.

  2. Slice the potatoes into 1/4 inch thick slices.

  3. Arrange the chicken, potatoes and asparagus on a sheet pan.

  4. Brush the chicken breasts with olive oil, then season generously with the seasoning salt.

  5. Drizzle the potatoes and asparagus generously with olive oil, then season with salt and pepper.

  6. Bake for 25 - 30 minutes or until the chicken is cooked through, and the potatoes are cooked.  (See notes)

Recipe Notes

If you are concerned that the asparagus might overcook, you may wish to add it after about 15 minutes into the cooking time.  For this particular sheet pan dinner, I added the asparagus at the same time as the rest of the ingredients, and it was cooked perfectly.

Sheet Pan Dinner Tips

  • If you are concerned that the asparagus might overcook, you may wish to add it after about 15 minutes into the cooking time.  For this particular sheet pan dinner, I added the asparagus at the same time as the rest of the ingredients, and it was cooked perfectly.
  • One reader on my Instagram post suggested maybe putting the asparagus in the centre of the pan, as the outer edges of the pan tend to get hotter.  I didn’t have any issues with this, but it is a good point to consider.
  • I used a seasoning salt (Lowry’s), but you could use and seasoning salt you prefer (like Hys or Tony’s), or your favourite spices.
  • I didn’t find it necessary to line my sheet pan with tinfoil or parchment paper, but I have seen this done on other recipes.  None of the ingredients I used stuck to the pan.
  • I use this Nordic Ware sheet pan for my sheet pan dinners.

Have a delicious day!

4 Ingredient Peanut Butter Marshmallow Fluff Dip

This 4 Ingredient Peanut Butter Marshmallow Fluff Dip is a delicious and easy dessert!  Serve it with fresh fruit, cake and mini cookies!

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It’s no secret that I am obsessed with peanut butter.  In cakes, in oatmeals, in cookies, bars, dinner recipes…you name it, if it has peanut butter I’m in.  I don’t know what it is about peanut butter but man, I love it.  And I’m always looking for ways to add PB into my cooking and baking.

4 Ingredient Peanut Butter Marshmallow Fluff Dip

One of my family’s most favourite desserts is my 3 Ingredient Strawberry Fluff Fruit Dip.  Truth be told, it’s one of my favourite too…creamy, marshmallowy and so delicious.  And in my quest to make everything taste like peanut butter, I gave this recipe a makeover, and made a regular old Thursday night, a tonne of fun!

4 Ingredient Peanut Butter Marshmallow Fluff Dip

This quick and simple recipe makeover consisted of me adding a hefty addition of peanut butter, because of course I did.  And the results are as good as I imagined.  This dip is creamy, marshmallowy and peanut buttery.

4 Ingredient Peanut Butter Marshmallow Fluff Dip

I served it up with strawberries, raspberries, bananas, mini Oreos and mini graham cracker cookies.  But it’s the best with banana slices.  I won’t even blame you if you want to eat it with a spoon.

4 Ingredient Peanut Butter Marshmallow Fluff Dip

This is a perfect recipe for a crowd, as it makes quite a bit.  Serve it with your favourite fruit and cookies…it’s SO good. The best way to enjoy this dip is to use fondue forks for dipping the fruit…it keeps things civilized #askmehowiknow 😉

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4 Ingredient Peanut Butter Marshmallow Fluff Dip

This recipe makes about 3 cups of dip.

Servings 8
Author Jo-Anna@APrettyLife

Ingredients

  • 1 - 8 oz jar of marshmallow cream fluff
  • 2/3 cup creamy peanut butter
  • 1 - 250 g package of spreadable plain cream cheese (at room temperature)
  • 2 cups of whipped whipping cream (Make sure you whip it up first before combining all the ingredients)

Instructions

  1. Whip your heavy cream until it is light and fluffy, then measure out 2 cups.

  2. In a mixer combine all of the ingredients and beat until smooth.

  3. Refrigerate until ready to serve.
  4. Serve with fresh berries, slices of bananas, chunks of angel food or pound cake, or mini cookies.

Recipe Notes

This dip keeps really well, so you could make a day ahead.

4 Ingredient Peanut Butter Marshmallow Fluff Dip

Enjoy!

Love Fluff Dips?  Here are 2 more delicious recipes!

3 Ingredient Strawberry Fluff Fruit Dip

3 Ingredient Strawberry Fluff Fruit Dip

3 Ingredient Chocolate Marshmallow Fluff Dip

3 Ingredient Chocolate Marshmallow Fluff Dip

Have a delicious day!

Easy Mexican Tortilla Pinwheels

These Easy Mexican Tortilla Pinwheels are great served as an appetizer or for lunch!  Delicious, flavourful little bites…with cream cheese, taco spice, peppers, onions, cilantro, salsa and cheese!  So good.

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As I’ve mentioned before, lunches are my least favourite meal to prepare.  I just find them so tedious, and the options seem so limited.  So when I find easy lunch ideas that are new to us, I jump on them.  These Mexican Tortilla Pinwheels are just that kind of lunch.

Easy Mexican Tortilla Pinwheels

I’ve seen recipes for pinwheels all around the interwebs, but really never tried them until I had some delicious ones at my friend Sarah‘s house (I’m going to share that recipe here soon too).  I LOVED them.  Little delicious bites loaded with cream cheese flavour.  So good.

Easy Mexican Tortilla Pinwheels

Since then I’ve made a few different varieties for lunches and snacks and the kids really like them.  So much so that my daughter decided to make some of her own!

Easy Mexican Tortilla Pinwheels

This past weekend my daughter was busy in our kitchen cooking and baking for the week ahead, and one of the recipes she made were these Easy Mexican Tortilla Pinwheels for their lunch kits.  I love that my kids are now contributing to the meals in our house!  Anyway, these are so simple to make, and used ingredients we already had on hand.  With just 15 minutes of prep time, lunches were made for 2 days!  Love that.

Easy Mexican Tortilla Pinwheels for Kids Lunches

These pinwheels are SO easy to pack in the kids lunch kits, and they’re a really nice change from sandwiches. I just add some fresh veggies, and they get a nutritious, fun and delicious lunch.

Easy Mexican Tortilla Pinwheels for Kids Lunches

Delicious, flavourful little bites…with cream cheese, taco spice, peppers, onions, cilantro, salsa and cheese!  So good.

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Easy Mexican Tortilla Pinwheels

Servings 40 pieces
Author Jo-Anna@APrettyLife

Ingredients

  • 5 large flour tortillas
  • 1 - 8 oz package of cream cheese
  • 2 tbsp sour cream
  • 1 tsp taco spice
  • 1/4 cup finely chopped red pepper
  • 2 tbsp finely chopped green onion
  • 2 - 3 tbsp finely chopped fresh cilantro
  • 1/4 cup shredded cheddar cheese
  • 1/4 cup salsa

Instructions

  1. Using a mixer, mix together the cream cheese, sour cream and taco spice until smooth.

  2. Stir in the remaining ingredients (red pepper, green onion, cilantro, cheese and salsa).

  3. Spread the cream cheese mixture evenly between the 5 flour tortillas, making sure to leave about a half an inch along the edges of the tortillas without the mixture.

  4. Roll the tortillas up tightly, then refrigerate for at least an hour, and even overnight.

  5. When you're ready to serve them, cut the tortillas into 1/2 to 3/4 inch thick.

Enjoy!

You can make your own Taco Spice for this recipe!

Make Your Own Taco Spice

Have a delicious day!

Morning Glory Muffins

These Morning Glory Muffins are delicious, nutrition packed muffins!  Perfect for breakfast, sent in lunches or enjoyed as an afternoon snack.

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There’s a new dawn in my home and I’m in love with it.  I have a daughter who loves to bake as much as I do.  And this is amazing to me.  I love that she wants to be in the kitchen and takes pride in her baking.  But not only that, to have someone contributing to the meals and homemade snacks in our family takes such a load off of me.  It has always been important to me that my family eats mostly homemade meals and baked goodies.  It’s the way I was raised, so really it’s all I know.  And with a growing family, sometimes keeping up with providing homemade food or lunches and snacks, can be challenging, and at times a bit overwhelming.  It often feels like I could be baking all of the time.  So when my daughter offers to make muffins, cookies and lunch snacks on a Sunday afternoon for the week ahead, I don’t ever say no.  I do a little mom happy dance.

Morning Glory Muffins

One of my favourite recipes that my daughter makes are these morning glory muffins.  She has made these a couple of times, each time tweaking the recipe to make it just perfect.  The original recipe these muffins are based on had a lot of oil in them, so we decided to remove that and instead replace some of the oil with apple sauce, and the results are perfect.

Morning Glory Muffins

This muffin is sweet, tender, moist and FULL of nutrition from shredded carrots, apples, nuts, raisins and coconut.  SO so good.  I hope you love them as much as we do!  And hallelujah to daughters who bake!

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Morning Glory Muffins

Servings 24 medium muffins
Author Jo-Anna@APrettyLife

Ingredients

  • 1/2 cup apple sauce See Notes
  • 1/2 cup vegetable oil
  • 2 tsp vanilla
  • 3 eggs
  • 2 cups flour
  • 1 1/4 cups granulated sugar
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1/4 tsp salt
  • 2 1/2 cups shredded carrots
  • 1/2 cup raisins
  • 1/2 cup chopped pecans or walnuts
  • 1/2 cup unsweetened flaked coconut
  • 1 apple peeled, cored and shredded

Instructions

  1. Preheat your oven to 350 degrees.
  2. Line a muffin tin with paper liners. This recipe makes 24 muffins so you will need to bake it in two batches.
  3. Using a mixer, mix together the apple sauce, vegetable oil and vanilla.
  4. Add the eggs, mixing in one egg at a time.
  5. In a separate bowl whisk together the flour, sugar, baking soda, cinnamon, and salt.
  6. Then stir in the shredded carrots, raisins, nuts, shredded coconut, and apple.
  7. Add the sugar/egg mixture to the carrot/flour mixture and stir until just moistened.
  8. Scoop the muffin batter into the prepared muffin cups.
  9. Bake for 20 minutes, or until a toothpick inserted into centre of a muffin comes out clean.

Recipe Notes

We use homemade apple sauce for these muffins, but any apple sauce you have on hand will work just fine!

Recipe adapted from allrecipes.com

Morning Glory Muffins

Here are more delicious muffin recipes!

Mom's Oatmeal Muffins

Mom’s Oatmeal Muffins

Banana Berry Bombs

Banana Berry Bombs

Blueberry Buttermilk Muffins

Blueberry Buttermilk Muffins

Hearty Banana, Apple & Carrot Oatmeal Muffins

Hearty Banana, Apple & Carrot Oatmeal Muffins

Have a delicious day!