Carrot Muffins
1 cup plain yogurt
2/3 cup brown sugar
1/2 cup applesauce
1/4 cup walnut oil (or other oil)
2 eggs, beaten
1 1/2 cups grated carrots
1 1/2 cups whole wheat flour
1 cup unbleached flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. cinnamon
1/4 tsp. salt
3/4 cup chopped walnuts
1/2 cup raisins or Craisins
Mix yogurt, brown sugar, applesauce, oil, eggs and grated carrots together.
In a separate bowl mix dry ingredients together. Add nuts and raisins to flour mix.
Add dry ingredients to wet ingredients.
Put into 12 muffin tins lined with paper.
Bake at 325º for 30-35 minutes.
Apple Pie Filling – Canned
4 1/2 cups sugar
1 cup cornstarch
2 Tbsp. cinnamon
1 tsp. nutmeg
1 Tbsp. salt
1/3 cup fresh or bottled lemon juice
6-8 pounds fresh tart apples
Combine water, sugar, cornstarch, cinnamon, nutmeg and salt in saucepan.
Cook and stir until it comes to a boil. Add lemon juice.
Fill 6 or 7 sterilized quart jars with apples. Put as many apples as you can into the jars tamping apples down with a wooden spoon.
Pour hot syrup to within one inch from the top of jars. Seal and water bath for 20-25 minutes.
Let set for 24 hours after canning. Check the seals.
Keep in cool dark place for up to 24 months.
Use one quart jar per pie.
For questions or to share a recipe contact Sally at Sallyspocahontaskitchen@ gmail.com
