Carrot Muffins

Great for breakfast or a snack. To be honest, I haven't tried these yet because I'm really full from my dinner still... but they smell pretty good. I will update in the morning after I've had one for breakfast. I was a little scared when making them because the muffin dough is so much thicker then cake batter, but they seem to have turned out alright!

• All-purpose flour, 1 cup
• whole-wheat flour, 2/3 cup
• baking soda, 1/2 tsp
• baking powder, 1/2 tsp
• salt, 1/4 tsp
• cinnamon, 1/2 tsp
• large eggs, 2 
• vegetable oil, 1/2 cup
• brown sugar, 1/2 cup firmly packed
• carrots, 2-3 peeled and grated (1 an 1/2 cups)
• milk, 1/2 cup
• optional: walnuts 1/4 cup
• optional: raisins, 1/4 cup

Makes 10-12 muffins. 

Preheat the oven to 325. Line 10-12 cups of a standard muffin tin pan with paper liners. In a medium bowl, stir together flours, baking soda, baking powder, salt and cinnamon. In a large bowl, whisk together eggs, oil and brown sugar. Stir in carrots. Add flour mixture and milk. Stir until dry ingredients are evenly moistened. If using walnuts and raisins, add now. Spoon batter into prepared cups, filling each about 3/4 full. Bake until tops of muffins are set and spring back when lightly pressed, around 20-25 minutes. 

These store up to 2 days at room temperature in an air tight container or in zippered freezer bags and freeze up to 1 month. 

FUN FACT: carrots deep yellow-orange pigment is linked to reduced risk of cardiovascular disease. They are an excellent source of vitamin A. Whole-wheat flour is rich in insoluble fiber linked to improved digestive health. It provides antioxidants that enhance heart health. It is a source of complex carbs, which help regulate blood sugar.