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Carrot Cake Muffins

I am calling these muffins, not cupcakes, because they really taste healthy. Let's forget that they have 2 cups of sugar in them and call them healthy muffins. Sounds good for breakfast now. :)

I adapted a carrot cake recipe from my Better Homes and Gardens cook book to make these. The occasion to make such a treat was the harvesting of my carrots in the garden.

First, get out 4 eggs and set them on the counter so they are closer to room temperature by the time you use them.
Then, wash and finely grate your carrots until you have about 3-4 cups. I used a food processor for that step.

In a large bowl, combine:
2 cups flour
2 cups sugar
1 Tbsp cinnamon
1 pinch of ginger (optional)
1 pinch of nutmeg (optional)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

In a medium bowl, beat the 4 eggs. Then add:
3-4 cups carrots
3/4 cup cooking oil

Mix together and then add egg mixture to flour mixture and stir until completely moistened.
Pour batter into muffin pan (using either muffin cups or lightly greased). Fill each muffin cup 3/4 full.
Bake at 350 degrees for 18-20 minutes. Check with toothpick to make sure they are baked through.

Now, comes the real choice... will you eat them as muffins? Or will you smother them in frosting and call them cupcakes? Either way, you can justify by remembering all those nutritious carrots inside.
This recipe makes at least 24 muffins/cupcakes.


Enjoy!

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