Carrots for Breakfast

The only time I’ve seen carrots involved in baking is for carrot cake.  Otherwise, carrots are reserved for side dishes, soups, and rabbits.  Maybe there’s some unwritten rule I’m missing, but carrots have too much natural sweetness to be reduced solely to a single type of cake.  If people eat zucchini bread, then why not make a carrot quick bread?  Or carrot muffins?

 

I took the same recipe from the zucchini muffins I made a few weeks ago and substituted shredded carrots for the zucchini, as well as adding an extra ½ tsp of both cinnamon and nutmeg.  The result tasted just as brilliant as my idea, which means I’ll have no trouble incorporating some extra carrots into my diet these days!

 

Carrot Muffins

based on Kathie’s Zucchini Muffins Recipe

makes 12 muffins

I found I needed to bake the muffins for 20 minutes instead of the original 15 minutes the recipe called for.  Keep an eye on them, and they’ll be done when you can gently touch the tops without denting them in.

1 c. whole wheat flour

⅔ c. white flour

½ c. sugar

1½ tsp cinnamon

½ tsp nutmeg

1¼ tsp baking powder

½ tsp baking soda

¼ tsp salt

1½ c. shredded carrot

½ c. fat-free milk

2 tbsp vegetable oil

2 tbsp honey

1 egg

  1. Preheat oven to 400°.  Spray a 12-cup muffin tin with non-stick cooking spray.  Set aside.
  2. In a large bowl, combine the first 8 ingredients (whole wheat flour through salt), mixing well until uniform.
  3. In a separate bowl, combine the remaining ingredients.
  4. Make a well in the center of the dry ingredients.  Pour wet into dry and mix until just incorporated.  Spoon batter into muffin cups and bake at 400° for 15-20 minutes.  Serve warm.  Muffins will keep if refrigerated for up to a week.

December 15, 2010. Tags: , , , , , , . Baked Bliss.

5 Comments

  1. Rebekah replied:

    Those look yummy! I love carrot cake and I love muffins, why not marry the two? Will definitely need to try these…

    • foodsforthesoul replied:

      I agree! And these definitely rival carrot cake, so I hope they turn out well for you!

  2. Jack replied:

    Absolutely delicious!

  3. C. replied:

    Not at all what I was expecting from the title! And it looks a lot better than brussel sprouts would in a muffin…

    C

    • foodsforthesoul replied:

      It’s practically impossible to mask brussel sprouts in any dish, especially in baked goods…

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Trackback URI

%d bloggers like this: