Carrot to try?

It's surprising how long it took for me to make ANYTHING baked containing carrots ever since I made 200 some carrot cakes back in December at work. I've wanted to but the thought of what I went through; the batter splattered chef coat, carrot stained hands, pastry shortening up to my ears and the annoyance of having to take turns on the mixer and ovens when I had a deadline; made me quite unwilling to bake carrot muffins which I had craved since before December until now.

Finally, I was able to bring myself to making these carrot muffins and these are IBS safe, so good for you and better for your tummy! Enjoy!

CARROT MUFFINS - Valerie Adams

3 Medium sized carrots, peeled and grated
1/4 C apple sauce, natural
3/4 C oil
1 1/2 ts Vanilla extract
3/4 C eggbeaters
Mix wet ingredients together until complete combined

2 C flour, All Purpose
1 C granulated sugar
3/4 ts Baking Soda
1 1/2 ts Baking Powder
1/2 ts salt
1 ts cinnamon
1/2 ts nutmeg
Mix the dry ingredients together

Then fold wet ingredients into the dry.

Finally add:

1 C shredded coconut
1/2 C chopped and toasted pecans

Spray muffins pan with olive oil spray and then divide batter evenly between muffin tins and bake at 350 degrees F for 20-25 minutes.

I hardly eat any "real" dinner, what most people would consider dinner cause sometimes I just can't stomach it with my IBS, but the other day I concocted something so yummy! Emmm! I had some leftover cooked penne pasta and here is my creation:

CHIPOTLE PORCINI PENNE - Valerie Adams

5-6 dried porcini mushrooms (hydrated in some warm water)
1/2 tomato cut into chunks
1/2 Vandalia onion, sliced thinnly
Chipotle pepper (dried, ground) to taste

Heat up some olive oil in a saute pan, and sautee onions till soft, then add in penne pasta, toss in tomatos and the porcini mushrooms (squeese out water).
Sautee and add some of the mushroom water for flavor and moisture. Add in the chipotle pepper to taste. Dish up!

Now, I just made myself hungry. I better make dinner - but what? Hmm....