Adapted from Deceptively Delicious
Makes 12 muffins
Prep time: 10-15 minutes
Cook time: 15-20 minutes
(carrots: .40, oil: .04, sugar: .10, egg: .10, milk: .03, flour: .36, other stuff: .02)
Note on dried fruit: The original recipe called for 1/4 C dried chopped apricots, 1/4 chopped pitted prunes. I knew those things would not fly in this family and so omitted them. If you'd like to add them, feel free. I think it might be good with raisins and I think it'd be awesome with coconut.
Note on orange juice concentrate: The original recipe also called for 2 Tbsp orange juice concentrate. I omitted this as well because a) I didn't have it and b) it seems like one of those random ingredients that a person might end up buying just for this recipe. However, if you have it, feel free to add it and tell me how it goes.
1/4 C oil or melted butter (I used oil)
1/4 C brown sugar (white would work too, possibly even better)
1 C carrot puree (2 large carrots, or 10 oz.)
1 large egg
1 tsp vanilla
2 Tbsp frozen orange juice concentrate (optional)
3 Tbsp milk or buttermilk (I used milk)
2 C whole wheat flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp allspice
Preheat oven to 350. Line muffin tin with 12 muffin cups.
In food processor puree carrots (it won't be a super wet puree). (Alternately, you can shred them.)
In large bowl, beat oil and sugar. Add puree,egg, milk, vanilla, orange juice concentrate if using, and dried fruit if using. Sift in flour, baking powder, baking soad, cinnamon, and allspice, and stir until just combined. (I always do my dry ingredients lazy style and throw them on top of the wet ingredients and then sort of mix the dry ingredients with a fork and then fold them into the wet batter.) Leave batter a little lumpy.
Put in muffin cups and bake about 15 minutes.
Cool. (Note: These muffins are much much better cooled.)
Posted by The Tasty Cheapskate