Here's the recipe and instructions!
All-Purpose Flour - 2 cupsBrown Sugar (packed) - 2/3 cups
Baking Powder - 1 tsp
Baking Soda - 1/2 tsp
Salt - 1/2 tspGround Cinnamon - 1/2 tsp
Large Eggs - 2
Soured Milk - 3/4 cup (add 3/4 tbsp vinegar to 3/4 cup milk and let it sit for 1 minute)
Apple Sauce - 1/3 cup (one individual package)
Vanilla Extract - 1/2 tsp
Grated Carrots - 1 1/2 cups
Mix the first 7 ingredients together. Make a well in the middle of the dry ingredients. Add the wet ingredients to the well. Add the carrots. Mix with hands, mix well. This is the key to getting the muffins to not fall apart with the kids. If you want your muffins more delicate, then mix the wet ingredients in another bowl BEFORE you add them to the well. Then stir a few times until just wet. Use an ice cream scoop to fill up 12 muffin tins (I did not use paper, I just sprayed the tins so the muffins wouldn't stick). Bake at 375F for 20-22 minutes.