"Vegetables are a must on a diet.
I suggest carrot cake, zucchini bread, and pumpkin pie."
- Jim Davis
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I have several bags of leftover shredded carrots sitting in my freezer after several weeks of juicing. This reason, combined with the fact that I was craving something sweet, inspired me to make some muffins. Mini muffins, that is!
I love a bite size treat because it entices the palate. Anything "mini"is perfect for when you want a just a taste of something or feel like treating yourself to a little something without over indulgence. You can grab one or two and pop them in your mouth on your way out the door, which is why they are kind of the perfect snack or #GrabandGo breakfast!
After consulting the ingredients in my pantry (and fusing together some of my favourite muffin recipes!), I began creating these tasty carrot treats with the help of my boyfriend. With my apron covered in flour and the muffin tins coated in Crisco, we carefully spooned the muffin mix into pans, waiting in hopeful anticipation to taste our creation.
The Verdict: The muffins were moist, flavourful, and just the right size ☺
Also, the mix yields quite a few muffins, which means that you won’t run the risk of eating them all in one sitting! In fact, the muffins will keep for about a week unless you choose to freeze them for a quick, easy, and homemade breakfast!
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Grab ‘n’ Go Carrot Muffins
* Makes 36 servings *
• 1 1/3 cup all-purpose flour
• 1/2 cup sugar
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 2 eggs
• 2/3 cup vegetable oil
• 1/3 cup milk
• 1 tsp vanilla extract
• 2 cups grated carrots
• 1/3 cup raisins
1. In a bowl mix flour, sugar, baking soda, baking powder, cinnamon, and salt.
2. In another bowl, beat eggs. Whisk in oil, milk, and vanilla until combined.
3. Add the wet ingredients to the dry and mix.
4. Stir in carrots and raisins.
5. Fill greased mini muffin tins with mix until 3/4 full and bake for 12 minutes at 350 °F.
6. Let muffins cool on a wire rack before enjoying!