Cooking Day at MOFGA

Apr 10, 2014

Cheryl led the Volunteer crew in the MOFGA kitchen on Volunteer Work Day. While other crews cleaned the fair grounds, Cheryl’s crew put together a feast for the upcoming Earth Day festivities as well as a tasty table for the day’s lunch.

So made that day and tuck away in the freezer for later use:

• 4 dozen carrot apple muffins
• 14 loaves of whole grain boule
• 15 assorted casseroles for the Volunteers for Earth Day

Volunteers were rewarded with a great lunch that day:

  • Carrot apple muffins
  • Braised rabbit with roots and white beans
  • April Root Cellar Slaw with Cranberry Vinaigrette
  • Barbour Farm Sparkling Cider



Carrot Apple Muffins

Cheryl Wixson
These tasty treats are packed with nutrients and perfect to pack in the lunch box!
Servings 12 muffins


  • 1 1/2 cups Maine whole grain flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup grated Maine carrots
  • 1/2 cup Apple Sauce
  • 3 eggs
  • 1/4 cup Maine maple syrup
  • 1/4 cup melted MOO butter
  • 1 teaspoon vanilla extract


  • Preheat the oven to 350 degrees. Grease a 12-cup muffin tin. In a medium bowl, whisk together the flour, cinnamon, baking powder and baking soda. Fold in the grated carrots. In a small bowl, whisk together the applesauce, maple syrup, eggs, melted butter and vanilla extract. Add to the dry ingredients, stirring just enough to combine. Do not overmix! Spoon into the muffin tin and bake until a toothpick comes out clean, about 18 – 20 minutes.

Cheryl's Notes

Nutritional analysis per muffin: 124 calories, 3.4 grams protein, 16 grams carbohydrates, 6 grams fat, 117 mg. sodium, 2 grams fiber

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