I have three kids - two whom have a very dramatic (self diagnosed) allergy to vegetables. There is a ton of energy put into avoiding the good stuff so the other morning when both of my boys grabbed a second of these muffins, I was delighted. They are super simple to make and with ingredients you typically have on hand. They froze and thawed nicely. I introduced them as muffins - I did not say CARROT out loud. Enjoy!
CARROT MUFFINS
Yield: 9 not too big not too small muffins
scant cup of flour (almost full)
1/2 teaspoon baking powder
1/2 teaspoon allspice or ginger
3/4 cup sugar
3/4 cup olive oil
1/2 cup skim milk
1 egg, lightly beaten
1 large carrot or two small carrots, peeled and finely grated
pinch of salt
Preheat oven to 350 degrees. Grease small muffin cups or line with paper liners. Spoon muffin mixture into cupcake pan filling 1/2 to 3/4 of the way full. Bake 15 minutes or until toothpick inserted in center comes out clean of crumbs. Enjoy!
