This weekend was my father’s 70th birthday party and as per his request every year I made Carrot Cake with Cream Cheese Icing. While I was grating the carrots – about 8 of them (does that make the cake healthy – I wonder…) I decided why not grate a few more and make some muffins; then a little extra to go in Grandma’s recipe for Tomato Sauce and Meatballs. In the past I have also added them right in the meatball mixture, to salads and to stir-fries. I like to use the small grating side of the grater and they always cook perfectly. Here is the recipe I used for the muffins. The batter will be VERY thick but trust me it will work out and the kids will enjoy these filling muffins.
I also have to mention how much I hate washing dishes – my husband can attest to this fact. So where ever possible I try to cut corners including using baking cups to line my muffin tins. The ones made by PaperChef using parchment paper are awesome. Not a crumb of muffin sticks to the paper and therefore nothing is wasted. Unfortunately you can’t buy them at every grocery store and not at the dollar store but they work for me.
1 cup all purpose flour
3/4 cup whole wheat flour
3/4 cup packed brown sugar
2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground ginger
1/4 cup melted coconut oil (or canola oil)
3/4 cup plain yogurt
1 large egg
4 medium carrots
- Prepare muffin pan with 12 paper liners and preheat your oven to 350 degrees.
- Peel carrots and grate carrots using the small side of your grater. The result should be 1 ½ cups loosely packed or a total of 5.25 ounces.
- In a large bowl whisk together all dry ingredients – set aside.
- In a glass measuring cup melt your coconut oil in the microwave and to that add yogurt to equal 1 cup. Then in a medium bowl whisk together oil, yogurt and the egg.
- Pour liquid ingredients into the dry ingredients along with the carrots and stir with a spatula just until combined. The batter will be VERY thick.
- Bake at 350 for 20 minutes.