SPICED CARROT MUFFINS

Let’s talk about these spiced carrot muffins. Are you a fan of carrot cake? Then you will be a fan of these muffins! I’ve lightened up the recipe (and left off the heavy cream cheese frosting) to bring you a warm, spice-filled muffin that will satisfy even your strongest cravings. They’re light, chewy, and obviously full of carrots which means your breakfast this week is kind of sort of healthy! 🙂

You can grate carrots in a food processor or make your life even easier by buying a bag at the store. Use up any remaining carrots from the bag into a weeknight salad or soup, but honestly you might be better off DOUBLING this recipe because the muffins are that good!

These are so satisfying and just perfect fresh from the oven. But if I’m not eating them until the next day, I like to slice them in half, throw them on a griddle to heat them up, and serve with a little slab of butter. So incredibly delicious. A must make!]

INGREDIENTS

• 2 and 1/4 cups all-purpose flour
• 1 and 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1/2 teaspoon allspice
• 1/2 teaspoon nutmeg
• 2 large eggs, room temperature
• 1/3 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 and 1/4 cup brown sugar, packed
• 1 cup buttermilk, room temperature (or 1 cup heavy cream + juice of 1/4 of a lemon)
• 1 and 1/2 cups carrots, grated

INSTRUCTIONS

1. Preheat oven to 375 F. In a medium bowl, sift together flour, baking powder, baking soda, salt, cinnamon, allspice, and nutmeg. Set aside.
2. In a large bowl, whisk together eggs, oil, vanilla, brown sugar, and buttermilk (or heavy cream with lemon juice). Pour dry ingredients into the wet ingredients and stir with a spatula 
3. until most of the flour is mixed in. Add grated carrots and fold in until just combined.
4. ................................................

for full instruction please see : www.aheadofthyme.com

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