Friday, November 1, 2013


Carrots.  They seem like such a sweet, innocent vegetable as they stare at me from their innocuous cellophane package.  But, I know the truth.  Beneath that pretty, frilly, green top is an evil mastermind plotting to take over the world.

Or, maybe just my refrigerator's crisper drawer.

You know what I mean. You stroll through the farmer's market...what do they have for sale? Carrots.

You peruse the produce section of the grocery store...what do they have for sale? Carrots.

If you're fortunate enough to have a vegetable garden, what will many of you be harvesting? Carrots.

They're everywhere! You don't have to look very far to find them.  In fact, you can get them pretty much year-round, so I always seem to have them hanging around my fridge.  I can even get them in the dead of winter (organic, no less) for around $1/lb. Sweet.

Or, is that just what they want you to think?

Conspiracy theories aside, carrots do go with just about everything.  You can make them fancy (al a julienned  glazed carrots), or make them down home (a la boiled dinner).  You can make them savory (as in, side dish), or sweet (as in, dessert).  You can add them to chicken soup, or cake, or if you're crazy like me... chili... That's right, I went there.

Or, you can add them to muffins and enjoy them for breakfast like I did just recently. My wicked awesome recipe is below.  As usual, if you need the nitty gritty nutrition facts, pop over to my recipage here. When you're done, you can sit back, savor your victory and know that you just singlehandedly saved the world.

Or maybe just your refrigerator's crisper drawer.  Your choice.

Carrot Muffins

by Raye
Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients (12 muffins)
  • 1 c. (150g) white whole wheat flour
  • 1/2 c. (74g) all purpose flour
  • 2 tsp (5g) baking powder
  • 1/8 tsp salt
  • 1 tsp cinnamon
  • 2 eggs
  • 1/2 c. (93g) Rapadura or brown sugar
  • 1/3 c. (3 fl oz or 87g) coconut oil, melted
  • 1/3 c. (89g) plain whole milk yogurt
  • 1/3 c. (3 fl oz or 73g) milk
  • 1 c. (128g) shredded carrot
  • 1/2 c. (47g) shredded coconut
  • 1/3 c. (50g) raisins
  • Preheat oven to 350*F. Line or lightly grease 12 standard muffin cups.
  • In a small mixing bowl, whisk together flours, baking powder, salt and cinnamon.
  • In a large mixing bowl, beat together eggs, Rapadura (or brown sugar), melted coconut oil and yogurt. If the eggs are too cold, they will cause the coconut oil to harden up; make sure your eggs are at room temperature!
  • Add the dry ingredients slowly to the wet ingredients; stir to combine. Add milk.
  • Fold in shredded carrot, raisins and coconut. Spoon into prepared muffin cups.
  • Bake at 350*F for 20 minutes, or until a toothpick inserted in the center of one of the muffins comes out clean. Remove from oven and allow to cool in the pan for 5 minutes. Then, transfer to a wire rack and allow to muffins to cool for an additional 10 minutes before serving.
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  1. Hi readers! Looks like recipage is having trouble uploading my nutrition facts label, so if you're looking for that and don't see it, check back later. I'll keep trying to upload it. Thanks for your patience!

  2. Probably the cutest post you've ever written. (Although Ry takes the cake for cutest pics.) Loved it!

  3. Those muffins sound good, sorry you never got to test them on me, even if I wouldn't have been aware of all the ingredients:)

    1. Thanks, buddy! I miss cooking for you! How's the new apt? Tried cooking yet?


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