Mini Carrot Muffins

It's been a long time since I last posted.  So I will begin with a recipe that I have been using for many years.  Unfortunately it has been too long and so I cannot give due credit for the original recipe.



I originally sought out this recipe for the kids....and by that I mean I wanted to find any recipes where I could cram in as much vegetables or fruits  as I can into anything that they might eat.  As I always do, I tripled the amount of carrots indicated in the original recipe.  At first it might seem like too much carrot in the batter, but once baked it turned out to be the right amount.  I was really happy that the muffin were very moist and better yet tasted great!  The kids did eat these muffins but they clearly preferred ones with chocolate chip.  Who can blame them!



Mini Carrot Muffins
Printable Recipe

Ingredients:
1 cup flour
1/2 cup whole wheat flour
1.5 teaspoon baking powder
0.5 teaspoon baking soda
1 teaspoon cinnamon
0.5 teaspoon salt
0.5 teaspoon nutmeg
2 eggs
3/4 cup dark brown sugar
6-8 carrots
1/8 cup lemon juice
1/8 cup water
5 tablespoons oil (olive is ok)

Directions
1) Preheat oven to 400F.
2) Grease or add paper cups to muffin tin
3) Stir the dry ingredients (flours, baking powder, baking soda, cinnamon, salt, nutmeg) together in a bowl.
4) In a separate bowl, beat eggs with brown sugar.  Grate your carrots right into the wet bowl, and let it sit for 10 minutes.  This is important for moist muffins.
5) Combine lemon water and oil and add to the wet bowl.  Mix together.
6) Add wet bowl to dry bowl and mix until just incorporated.  Spoon into muffin tin.
7)  Bake for about 10-12 minutes for mini muffins (15-18 minutes if 12 muffin tin).