Garden Fresh Carrot Muffins - Recipe

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GARDEN FRESH CARROT MUFFINS

A healthy way to start the day!

1 1/2 cups of granola (with almonds) or oatmeal
1 egg
1 cup unsifted all-purpose flour
1/2 cup milk
3 teaspoons baking powder
1/4 cup honey
1/4 cup vegetable or light olive oil
1 teaspoon cinnamon
1 cup finely shredded carrots, lightly packed into measuring cup
1/2 teaspoon ginger

Note: If made in the food processor, you can puree fresh ginger root in place of ground ginger. If using oatmeal, 1/2 cup of nuts can be added; sunflower seeds or slivered almonds work well but any nuts will do.

Preheat oven to 400°F.

Combine granola, flour, baking powder, salt and spices in large bowl. Stir well to blend. Beat egg in a small bowl. Add milk, honey and oil. Mix well.

Add liquid ingredients to blended dry ingredients. Stir until all ingredients are moistened. Stir in carrots.

Fill paper-lined or greased muffin-pan cups 2/3 full.

Bake at 400°F for 20-25 minutes. Brush melted butter over tops and sprinkle lightly with turbinado sugar or spread with cream cheese frosting or whipped cream cheese. Serve split with butter while still warm.

Processor Method:

These may be made more easily in the food processor.

In a bowl, whisk together flour and other dry ingredients. Add honey and liquid ingredients to processor bowl and mix using the metal blade. Switch to grating disk and grate the carrots into the liquid ingredients in the processor bowl. Combine dry ingredients and carrot mixture well and proceed as above.

Makes 1 dozen.

Submitted by: CM

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recipe reviews
Garden Fresh Carrot Muffins

· Apr 5 · #32070

Libby220 (Texas) says:

These were very good - I increased the cinnamon to 1 tsp.

· May 5 · #34150

Crazer Baker (California) says:

I love these... they are very light and moist and have a great flavor. I doubled the recipe and it made 21 muffins. They bounce back when you touch them and I love that in a muffin.

I didn't have any ginger, so I increased the cinnamon a little and it doesn't seem to be missing anything at all.

The thing I love most about these is that they are not made with any sugar, yet they have a VERY sweet flavor. I am a vegetarian and regular granulated sugar is put through a bone char, so it has slivers of animal bones in it. Since this recipe calls for honey instead of sugar, I can actually eat them instead of making them only for others to enjoy.

This recipe gets 5 stars from me! :D

· Oct 2 · #47102

Kelly (Pennsylvania) says:

Does anyone have a suggestion for eliminating milk? I'd love to make these for my son's preschool class but dairy allergies would prevent everyone from enjoying them. They look fantastic, though!

· Oct 29 · #179217

Peg (Colorado) replies:

Use almond milk instead of regular milk.

· Oct 29 · #179218

Jennifer (Montana) replies:

Notice it's actually "almondmilk" since these fake products cannot legally call themselves "milk".

· Oct 13 · #48066

Texas Mama (Texas) says:

I made this recipe using 1 cup rolled oats plus 1/2 cup chopped almonds. I used canola oil and skim milk. This recipe worked nicely in the food processor. I baked these muffins in the convection oven at 375°F for 18 minutes and topped them with homemade cream cheese icing. They will be my kids' after school snack as well as breakfast tomorrow morning. Thank you for this great recipe.

· Mar 6 · #95890

Confizled (Ontario) says:

These are super yummy :3 I used pureed fresh ginger and it made it all pop so nicely. I added oats instead of granola and it made a yummy substitute :3

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