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CINNAMON CARROT MUFFINS
2 cups all-purpose flour................................................1 tsp. cinnamon
1/2 cup sugar (or plain white Splenda).......................2 tsp. baking powder
1/4 tsp. salt.......................................................................1 egg
1/2 cup (1 stick) butter, melted....................................1 tsp. vanilla
2 (4 oz.) jars baby food carrots ~or~ 1 cup unsweetened applesauce
2 TB melted butter (to brush on top).......................OPTIONAL: cinnamon sugar to sprinkle on top
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Preheat oven to 375. Line a 12-muffin pan with paper liners (or 6 giant muffin pan); set aside.
In a large mixing bowl, add dry ingredients. In a separate bowl, add wet ingredients and whisk until combined. Add wet ingredients to the dry and stir until combined.
Evenly scoop mixture into the muffin pan, filling each one about 3/4 full. Bake for 17-20 minutes, or until a toothpick comes out clean.
I brushed the warm muffins with melted butter when they came out of the oven. If you want, you could sprinkle some cinnamon sugar/Splenda on top too.