Let me introduce you to the carrot muffin. It’s like a less-sweet carrot cake. My two year old goes crazy for these and I feel pretty happy about it considering the amount of carrot they contain.
I am a major fan of muffins for breakfast. Dulcie has her eggs & toast ritual…but around these parts we like muffins.
These are tasty enough that my left-over hating self (& family) can happily handle making & eating a double batch. Do you realize what that means? They are extra delicious!
So. I don’t know what else to say. Therefore…
Here’s the recipe. Enjoy!
3/4 cup whole wheat flour 1/2 cup white flour 2/3 cup dark brown sugar 2 tsp ground cinnamon 1 tsp baking powder 1/2 tsp baking soda Pinch fine salt 2 eggs 1/3 cup vegetable oil 1 tsp vanilla extract 2 cups (ish) of grated carrots (3-4 medium carrots)
Preheat oven to 350
Combine dry ingredients in a large bowl. Whisk oil, eggs, and vanilla together in a medium bowl, then add to dry mixture. Stir until just combined, then add carrots & stir until incorporated.
Divide batter evenly into 12 muffin cups and bake at 350 for 28-30 minutes.