We are in the middle of merging, AKA me moving in with James. During the merging of the kitchen tools, utensils and other mismatched odds and ends I got up close and personal with the new and improved pantry full of baking equipment and ingredients. After unintentionally taking an inventory of everything we had, I became inspired. We had leftover carrots from the garden so I looked up different ways we could transform them into ready to go breakfast foods. Carrot Muffins! Jim enjoys his everyday granola, eggs and toast. But I get bored easily so I was excited to create something yummy.
I can’t get over how easy this recipe is. And (shocker) I didn’t make that much of a mess.
Time: 30 minutes
Yield: 12 muffins
1 3/4 C Flour
1/2 C sugar
2 tsp pumpkin pie spice
1/2 tsp ground cloves
2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
3/4 C greek yogurt
4 Tb unsalted butter
2 T skim milk
2 1/2 C Shredded carrots around 3 carrots (I shredded the carrots by peeling them down to the core and cutting them up a bit, and then ate the carrot core of course)
Preheat the oven to 375 degrees and line your muffin pan with paper liners if you have them.
In a medium bowl combine all the dry ingredients by whisking.
In a large bowl, whisk together all the wet ingredients except the carrots.
Create a well in the dry ingredients and pour in the wet ingredients. Half mix together, then add in the carrots. Fold in the carrots until all incorporated.
Fill the muffin cups and bake for 20 minutes.
Remove from the tins and cool on a wire rack.