Mutt Muffins

Shred the carrots with hand shredder or food processor.  In a bowl, mix all wet ingredients together and add the applesauce.  Mix thoroughly.

· 4 cups whole wheat flour
· 1 Tbsp baking powder
· 1 Tbsp nutmeg/pumpkin pie spice

Combine dry ingredients.

Add wet ingredients to dry and mix thoroughly, scraping the sides and bottom of the bowl to be sure none of the dry mixture is left.  Grease a muffin tin with non-stick spray.  (Paper liners stick to the muffins so just use a greased muffin tin) Using an ice cream scoop, fill each cup ¾ full.  Bake at 350° for approximately 1 hour.  Makes about 2 dozen Mutt Muffins.  Enjoy!