In the kitchen with Grace

There is something about this time of year that makes me want to bake. Grace LOVES "helping", so we often make something together while Charlie is taking his nap in the afternoons. Today she helped me make some muffins to keep in the freezer for snacks. Her favorite job is filling the mini-muffin tin with the batter. I can get all the dishes done in the time it takes her to complete this task, so it works out great.
In case you're curious, the muffins we were making are Apple Carrot Muffins. I found the recipe online but adapted it quite a bit to be a little more healthy and to fit our tastes better. Here's the recipe in case you're interested. The kids devour them!

Apple-Carrot Muffins

1 cup whole wheat flour

1 cup all purpose flour

1/2 cup white sugar

1/2 cup brown sugar

2 teaspoons baking soda

2 teaspoons ground cinnamon

1/4 teaspoon salt

2 cups shredded carrots (about 5 large carrots)

1 apple, peeled, cored, and shredded

1/2 cup raw pepitas (shelled pumpkin seeds)

3 eggs

1/2 cup apple sauce

1/3 cup vegetable oil

2 teaspoons vanilla

Combine flours, sugars, baking soda, cinnamon, and salt. Add in the carrots, apples, and pepitas. Stir to coat. In separate bowl, mix together apple sauce, oil, eggs, and vanilla. Add the egg mixture to the flour mixture and stir just until moistened. Scoop into greased muffin tin and bake in a 350 degree oven for 20 minutes. (Mini-muffins take about 10 minutes.)