MUFFINS!!

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 MUFFINS !!!

I just adore these simple baked treats. They are such an easy great way to use up fruit and vegetables and of course are always a yummy breakfast.

Strawberry muffins instead of blueberry was a nice delicious change. The muffin base is filling but not too heavy that you wouldn’t want it for a snack.

Use whatever fruit or vegetable you have on hand.  DH bought about ten pounds of carrots around Thanksgiving so I made a carrot muffin . These were yummy and so moist !

Basic Muffin Recipe

1 to 1 1/2 cup brown sugar

1/2 cup butter or butter replacement

1 cup applesauce

1 egg

1 1/2 cup shredded carrot ( or banana, strawberry etc)

2 cups flour

1 cup plain yogurt

1/2 tsp baking soda

1/2 tsp baking powder

pinch of salt

tsp of cinnamon .

Combine wet ingredients. Combine dry separately. Mix together. Bake in greased or lined muffin tray at 350 for 20-25 minutes.

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