Preheat the oven to 350°. Line a muffin pan with paper liners or grease it with non-stick cooking spray. In a large bowl, whisk together the sugar, brown sugar, applesauce, oil, carrot, and orange zest until combined. Whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl. Add the flour mixture to the wet ingredients and stir just until moistened.
Fill each muffin cup about three-fourths full. Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan on a wire rack for five minutes. Remove the muffins from the pan and place them on a wire rack to cool completely.
Roasted Kale And Mushrooms
If you are in charge of making the side dish for this year’s Easter dinner, have no fear! This vegan recipe is sure to delight even the non-vegans in your family!
Ingredients:
- 1 bunch of kale, stem removed and leaves chopped into bite-sized pieces
- 1 tablespoon olive oil
- sea salt and black pepper to taste
- 1 cup sliced mushrooms (button, cremini, or shiitake)
Instructions:
Preheat the oven to 375 degrees Fahrenheit. Massage the kale with olive oil in a large bowl until all the leaves have olive oil. Season with salt and pepper, then add the mushrooms and toss to combine. Spread the mixture on a baking sheet and roast for 12-14 minutes, or until the kale is crispy and the mushrooms are ready. Serve immediately.
