Carrot Muffins - cooking recipe

Ingredients

1 c. White Lily self-rising flour
1/2 c. sugar
1 tsp. cinnamon
1/4 c. applesauce
1/4 c. vegetable oil
2 eggs
2 c. finely shredded raw carrots
1/4 c. chopped nuts

Preparation

Preheat oven to 375\u00b0.
Use cupcake papers in muffin pans. Combine flour, sugar and cinnamon in mixing bowl.
Mix applesauce, oil and eggs together.
Add to dry ingredients and stir just until moistened.
Batter will be lumpy.
Do not overmix.
Fold in carrots and nuts.
Fill muffin cups 2/3 to 3/4 full.
Bake 18 to 20 minutes.