It took me a long time to think of a name for these babies. I love them because they add carrots (and Vitamin A) into my food storage. The kids helped me with finding a name. We went from “Two Fuits and a Veggie,” to “Can I just have another?” Okay, the latter was not really a name suggestion, but an uninterested child. We finally picked one and decided as long as the muffin is good, who cares what the name is?
4 Tablespoons Whole Egg Powder, *
6 Tablespoons Water, *
¾ cup canned Navy Beans, pureed**
¼ cup Milk, ***
2 teaspoons Vanilla Extract
1 cup Soft White Wheat Flour
1 cup Hard White Wheat Flour
1 cup Brown Sugar
2 teaspoons Baking Soda
2 teaspoons Ground Cinnamon
½ teaspoon Salt
⅓ cup Dehydrated Carrot Dices
⅓ cup Dehydrated Apple Pieces
½ cup Raisins, washed
Preheat oven to 350℉. Line muffin pans or spray with non-stick cooking spray. In a small bowl place carrots and apples. Cover with water to hydrate completely. Drain off extra water. Set aside. In a separate bowl mix Egg Powder and Water until smooth.In a large bowl beat Eggs, Bean puree, Milk and Vanilla until well blended. Add Flours, Brown Sugar, Baking Soda, Cinnamon and Salt; Stir just until dry ingredients are moist. Stir in Carrots, Apples and Raisins.Scoop evenly into muffin pans. Bake for 20-25 minutes.
*Using Fresh today? 2 large eggs work well in this recipe.
**Want to use bean powder? Use 3/4 cup water and 3 Tablespoon Navy or Pinto Bean Powder. Whisk together and microwave for 2 minutes, whisking at every 30 second interval.
***Can you use powdered milk in this recipe? I sure did. I just mix up a large pitcher of it according to the directions on my package and keep it in the fridge. Then I add cup-for-cup the milk called for in every recipe I cook.