carrot cake is my absolute favorite kind of cake, so naturally if i could find a way to eat it for breakfast i would. i pulled this recipe out of martha stewart's everyday food magazine years ago and substituted a few ingredients to make them into yummy breakfast muffins. The kids love these and they always disappear fast!
CARROT CAKE MUFFINS
adapted from john barricelli's carrot cupcakes
makes 12 muffins or 24 mini muffins
1 1/2 cups white whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1/4 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp nutmeg
3/4 cup organic unsalted butter, melted
1 cup organic brown sugar
1 large egg
2 tbsp plain greek yogurt
1/4 tsp vanilla
1 tbsp grated orange zest
1 1/2 cups grated organic carrots (from about 4 medium carrots)
1. Preheat oven to 375. Line a muffin pan with paper liners or grease with coconut oil. In large bowl, whisk together melted butter, brown sugar, egg, greek yogurt, vanilla, and orange zest. Stir in grated carrots.
2. All at once, add flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Stir until combined.
3. Divide batter amongst muffin cups, filling each two thirds full. Bake 25 - 30 minutes for regular muffins or 16 minutes for mini muffins or until toothpick inserted in center of muffin comes out clean. Cool 5 - 10 minutes before removing from pan. Enjoy!
△ i'm sure a food processor will change my life someday.