I hadn't made muffins in a while and had some cute paper liners I wanted to use - decision made.
Now, I’ll admit, the last time I made muffins with vegetables in them I was severely disappointed. No matter what anyone says I just don’t think chocolate and zucchini go good together! But, I got a muffin cookbook for Christmas from my mom, and mom's usually know best, so I figured I had nothing to lose by trying this Carrot Muffin recipe.
These muffins looked just sweet enough but to add a little kick I decided to add cayenne pepper (risky!). I think it makes them kind of fun! I really like it, but, if you’re not a spice fan you can easily omit the pepper.
Grating the carrots was definitely the messiest part! If you’ve got a food processor throw the carrots in there, otherwise, a cheese grater and apron will do!
This is a pretty simple recipe and doesn't involve much more than throwing everything into a bowl and stirring. If you're lucky enough to have an electric mixer it will make your life a lot easier. But if you're like me, mixer-less, take the opportunity for an added arm workout and mix the s*** outta it with a wooden spoon!
These muffins come out soft and buttery with a kick!
Ingredients
¾ cups butter, room temperature
½ cup brown sugar
1 egg, room temperature
1 T water
1 cup carrots, grated
1 cup flour (I used whole wheat)
1 t baking powder
½ t baking soda
1 T cinnamon
¼ t nutmeg
¼ t cayenne pepper
½ t salt
Directions
Preheat your oven to 350 degrees and grease a muffin tin (I used some pretty muffin paper cups I had!)
Cream the butter and sugar until light and fluffy using an electric mixer or brute strength.
Beat the egg with the water and add to the mixture.
Stir in your carrots.
Slowly add the remaining ingredients and stir to blend.
Spoon into your muffin tin and bake for 30 - 35 minutes or until a toothpick stuck in the centre of the muffin comes out clean. Let cool for 10 minutes before removing them from the tin.
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