Carrot-Apple Bars or Muffins

This recipe actually comes from Taste of Home. I have had it for many years. The original recipe calls it Teddy Carrot Bars because they use Teddy Grahams. I changed some things in the actual recipe to make it work for our jars and jars of food storage.

Carrot-Apple Bars or Muffins

2 1/2 cups flour

2 cups sugar

2 tsp baking soda

2 tsp cinnamon

1 tsp salt

1 pint carrots, drained

1 pint applesauce

4 eggs

4 TBSP vegetable oil

Combine all ingredients well in a large mixing bowl. You have enough batter here to do a couple different things. You can make 2 9x13 pans OR lots of muffins OR 1 9x13 pan and 12 muffins.

Spray your pans and divide the batter evenly. Bake at 350 degrees. About 20 minutes for the muffins and closer to 30-35 minutes for the 9x13 pan. Cool completely. If desired - frost with favorite cream cheese frosting. I like to frost the 9x13 pan but leave the muffins as is.

Yogurt Berry Muffins

I made these for an afterschool snack today. They went over quite well with the family. This recipe comes from my Canadian teammate ~Leslie~ in the Aussie/NZ recipe swap for February 2010. Her recipe calls for strawberry yogurt and strawberries. I went with blueberries. Peach or raspberry would also work well I think.

Yogurt Berry Muffins
2 1/2 cups flour
1 cup sugar
1/2 tsp cinnamon
1/2 tsp salt
1 1/4 TBSP baking powder
2 eggs
1 cup blueberry yogurt (I did notice the yogurt at the store only comes in 6 oz now - it still works.)
1/4 cup vegetable oil
2 cups fresh or frozen blueberries

Glaze:
1/3 cup powdered sugar
3 TBSP orange juice

Preheat oven to 375 degrees. Grease muffin tins or use cupcake liners.
Combine all muffin ingredients except glaze. Pour into 18 muffin cups and bake for 25 - 30 minutes. Let cool.
For the glaze:
Combine both ingredients. This makes a runny glaze. Just so you know. Pour over muffins. Wait for a little bit and the glaze will harden.