Carrot Muffins (again)

So, I started making these Whole Wheat, Carrot & Applesauce muffins again (see previous post & recipe), because they’re so tasty, and I learned two good things:

  1. These are (as far as I can tell…) freezable. I kept one batch in the fridge for nearly three weeks and they tasted fine (I microwaved them, then stuck them in the toaster oven for a bit).
  2. The muffins apparently survive even if you accidentally bake them for nearly twice as long as you’re supposed to! (Oops!) They were a little dryer than usual, but since their “usual” is on the moist side, it was fine!
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