Carrot muffins

Have I mentioned one or two or a million times how much I love my Simply in Season cookbook? It came through again with this great recipe for carrot muffins. Not only did I get to use the fresh carrots from our garden, but I felt pretty good about eating muffins that use only 1 cup of flour (half of that whole wheat), plus oats and milled flax seed.

I altered the recipe a little to reflect what I like to have in muffins (less cooked fruit, more nuts), so here’s what I ended up with:

Carrot muffins

1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 cup rolled oats
3/4 cup brown sugar
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups shredded carrot
1 cup milled flax seed
1/2 cup chopped pecans
2 eggs
1/2 cup milk
1/4 cup vegetable oil

Preheat oven to 375 degrees. Arrange liners in a muffin tin. Combine first eight ingredients in a big bowl.

Add carrots, flax seed and nuts and mix well. Make a little well in the center.

In a separate bowl, combine slightly beaten eggs, milk and oil. Pour into the well and combine wet and dry ingredients, just until moistened.

I used a 1/4 cup measuring cup to fill the muffin tins about 3/4 full. You should be able to get 18 muffins out of the recipe.

(Ask the dogs for help. Get no response.)

Bake 18-20 minutes. Cool, and enjoy. They bake up into small, dense muffins.

I can’t say these were the most beautiful muffins I ever made, but they were the perfect accompaniment to a cup of morning coffee. Not too sweet, and just a little crunch from the nuts.