Moist Carrot Muffins

These muffins are spiced with nutmeg and cinnamon. Top with cream cheese frosting and they can be served as a dessert.

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Ingredients:

• 3 cups carrots cut into chunks
• 1 cup packed brown sugar
• 1/2 cup olive oil
• 2 eggs
• 1/3 cup plain yogurt
• 2 teaspoons vanilla
• 1/4 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 2 cups bread flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Method

Preheat the oven to 350 degrees. In blender, place the first six ingredients. Blend until smooth. In mixing bowl, mix the nutmeg, cinnamon, flour, baking soda and salt. Mix well, add liquids and stir only until dry is incorporated. Fill greased muffin cups 2/3 full. Bake 18 to 20 minutes for 2 1/2-inch muffin cups or 30 to 32 minutes for 3-inch muffin cups. Cool 5 minutes. Remove from cups and serve warm. Variation: Place 2 tablespoons of dry boxed vanilla cake mix on top of each large muffin before baking. Beautiful crackled topped.

Notes: If you want to use these as a true dessert, add some cream cheese frosting and WOW. It is a cake.

Number of servings: 24 muffins

Submitted By: Sheila Rae
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