From the kitchen of Brad and Dani Betts

Ingredients:

MIX FIRST:

1 large egg (brought to room temperature)

1/4 c. packed brown sugar

1/4 c. granulated sugar

1/3 c. canola or vegetable oil

1/4 c. greek plain yogurt or sour cream

2 t. vanilla

2 t. cinnamon

1/2 t. nutmeg

FOLD IN AFTER MIXING ABOVE:

1 c. Pamela’s gluten free pancake mix

1/2 t. baking powder

1/2 t. baking soda

FOLD IN AFTER MIXING ABOVE:

3/4 c. grated carrots (1 large peeled)

3/4 c. grated apple (1 medium unpeeled)

Preheat oven to 350 degrees.

Mix in the order above, being careful not to overmix.

Pour into greased pan or muffin tins.

Cook at 350 degrees: 35 min in 9x9 pyrex pan, 50 min in pyrex bread pan

Walnuts would be a great addition!