Thank you for your interest!
Thank you for your interest!
Comfort Food Community, including the Greenwich Food Pantry, will be closed Monday, 9/7 for Labor Day. There will be no Free Food Run this week on Wednesday 9/9 and no Farm 2 Library or Farm 2 Pantry distribution due to the holiday week.
The Cossayuna Food Pantry will remain open on Tuesday 9/8 from 3:00pm - 5:00pm and the Greenwich Food Pantry will be open on Wednesday 9/9 from 9:30am - 12:30pm
For more food access resources, view our resource page here
About the Recipe
A healthy sweet treat that’s perfect for fall
Ingredients
1 ¾ cups flour
1 ½ tsp baking powder
1 tsp ground cinnamon
½ tsp baking soda
½ tsp salt
½ tsp ground ginger or 1 TBS of fresh ginger
2 cups peeled and grated carrots
½ cup chopped walnuts
½ cup raisins
⅓ cup olive oil
½ cup maple syrup or honey
2 eggs, at room temp
1 cup unsweetened applesauce
1 teaspoon vanilla extract
Preparation
Preheat oven to 425 degrees Fahrenheit
In a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda, salt, ginger and nutmeg. Add the grated carrots, chopped walnuts and raisins to the other ingredients and stir to combine.
In a medium mixing bowl, combine the oil and maple syrup and beat together with a whisk. Add the eggs and beat well, then add the applesauce and vanilla and mix well.
Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). Divide the batter evenly between the 12 muffin cups.
Make the streusel topping: Combine 1/3 cup flour, 1/3 cup walnuts, 1/3 cup brown sugar, 1/3 cup oats, 1/2 tsp cinnamon, 1/4 tsp salt. Stir in 3 TBS softened butter until combined and crumbly. Top each filled muffin cup with streusel.
Bake muffins for 20 to 22 minutes, or until a toothpick comes out clean.