This time of the year I see so many carrot recipes popping up on food blogs everywhere. I have to wonder why carrots have come to represent Easter time, but I suppose it has something to do with the fact that bunnies eat lots of carrots, and there is nothing that says springtime more than a bunny!
This recipe makes good use of carrots! As you can see, these muffins are chock full of orange flecks. I used melted butter, rather than oil, for better flavor. The whole wheat flour adds some flavor and texture. You can also use all-purpose flour in place of the whole wheat, if you prefer.
I like making small batches of baked goods, partly because it means they will get consumed more quickly while they are still fresh. This recipe makes 6 muffins, perfect for a single gal. They keep well in the freezer and then I can look forward to a tasty snack nearly every day in the coming week.
Happy Spring!
Ingredients
- 1/3 cup whole wheat flour
- 1/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 6 tablespoons butter, melted
- 2 teaspoons water
- 1/4 cup brown sugar, packed
- 1 egg
- 1 cup grated carrots
- 2 teaspoons coarse sugar, for sprinkling
Instructions
- Preheat the oven to 375 degrees. Line a muffin pan with 6 paper liners.
- In a large bowl, whisk together the flours, baking powder, baking soda, salt and cinnamon.
- In a smaller bowl whisk together the melted butter, water, brown sugar and egg. Stir the carrots into this mixture.
- Pour the butter mixture over the flour mixture and mix with a spatula just until now streaks of flour remain.
- Use a spring-release scoop to portion the batter into the muffin cups and sprinkle with a bit of the coarse sugar.
- Bake the muffins for about 18 minutes.
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