Carrot Nut Muffins

A Tender Easy Carrot Muffin!

Who would ever have guessed that carrots would become the basis of delicious cakes, breads and muffins! Yes there was the chilled recipe of grated carrots and green jello, which you will note is a combination that mostly died away during the 50s and 60s but carrot cake has continued in popularity. In fact carrot cake had its beginnings in the carrot puddings prepared in Europe in the Middle Ages when sugar and sweeteners were expensive and carrots served as a substitute for sugar. Clever folks!

This muffin recipe is lighter in flavor and texture than a traditional carrot muffin which is often a smaller version of the dense and moist carrot cake. Easy on the spices, the flavor of the carrots reign. Serve without the sugar topping for a bread accompaniment for dinner, or with the sugar topping for breakfast and with the cream cheese spread for dessert. So many options, so many carrots, so many delicious muffins!

carrot nut muffins

2 cups sugar

4 eggs

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

3 cups finely grated carrots

1 1/4 cups vegetable oil

3 cups flour

1/2 - 3/4 chopped pecans (walnuts and almonds are also good)

-Preheat oven to 350 degrees. Grease muffin tins or prepare with paper liners.

-Beat sugar and oil in medium bowl. Blend in eggs. Add dry ingredients (flour, baking powder, baking soda, salt, cinnamon) and vanilla. Mix together until well combined.

-Fold in carrots and nuts (and raisins if desired). Spoon batter into tins, filling each cup 2/3 full. Bake until tester inserted in center of muffins comes out clean, about 25 - 30 minutes. Serve warm. Makes 2 1/2 dozen.

-For a sweeter muffin, while still warm dip muffins into melted butter and then into orange sugar. Prepare orange sugar by combining 1/2 cup granulated sugar with 1 tablespoon finely grated orange rind. Mix together with fingertips and set aside for 30 minutes.

Mix wet and dry ingredients, then fold in carrots and nuts.

Moist, delicious carrot muffins, with sugar topping

PERSNICKETY NOTES:

**Be careful not to over-bake. Remove from the oven as soon as your tester comes out clean. Don't bake until golden brown as they will be too dry.

** For an even sweeter dessert muffin, serve with cream cheese frosting as a spread on the side.