Superbowl Sunday isn't as exciting for us as most. I am almost afraid to admit this, but we aren't huge sports fans around here. We're the outdoorsy type (cause somehow that's an excuse?). Anyhow, we had completely ulterior plans for our Sunday, but just like that, our plans changed. Having caught up on sleep after a busy work weekend, Kate and I were the first two up this morning. We welcomed the sun and she excitedly exclaimed (and decided) that we were to make muffins for breakfast. Carrot muffins at that (she loves carrots). So, okay, who am I to argue with that?! I really needed a little quiet time to gather myself, as I usually do most mornings. So we cuddled and enjoyed juice and Curious George until I could sit no longer. Bubba woke up, and it was time. We gathered in the kitchen to clean the mess we left from the night before, a mess we almost always clean up before the night is over, but ya know, it happens. We like waking to clean kitchens, after all.
We cleaned and put away dishes and wiped counters, then slowly gathered the ingredients we'd need for a recipe we found, then heavily altered, for Spiced Carrot Muffins. And believe me, they're delicious! While the boy shredded our cup of carrots, the little girl and I mixed and combined everything else we needed to fill our bellies. Along with some bacon, naturally.
My "pretend it's spring" tulips are opening up and right in my way, so we included those in some muffin pictures... because who doesn't want tulips and muffins? So, if you're ever in need of some slightly sweet, easy to alter, breakfast or dessert muffins - here's your recipe! As my boy calls them, "WOW GOOD MUFFINS MOM!"
Ingredients
2 c all purpose flour (sub 1 c for wheat flour)
1tbsp baking powder
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger, nutmeg, pumpkin pie spice (if desired)
1/4 tsp baking soda
1/4 tsp salt
1/4 c sugar
1/3 c packed brown sugar
2/3 c coconut oil
2 eggs
1 tsp vanilla
1 c milk (of choice, I use almond)
1 c shredded carrot
Instructions
Preheat oven to 375F. Line or oil a muffin pan. Combine flour, baking powder, spices, baking soda, and salt. Set aside. With a mixer or by hand, combine sugar, brown sugar, and oil until smooth. Add in eggs and vanilla. Mix in dry ingredients, alternating with milk until smooth batter forms. Mix in carrot.
At this point, you can include an additional ingredients such as chocolate chips, raisins, shredded coconut, or nuts if desired. We also like to sprinkle a few old fashioned oats on the bottom of the muffin cups and on top of each one before baking. Divide batter 3/4 of the way full in muffin pan. Bake for 20 minutes. Allow to cool for 5 minutes.
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