Zucchini seems to be the vegetable of choice for baked goods (and I’ll never turn down a slice of good zucchini bread), but carrots seem to get left out in the cold.
Which is too bad, because they’re super cheap, last forever in the fridge, and taste delicious.
Plus, when you’re eating a vegetable in your muffin, it means you can eat four or five. I’m pretty sure that’s the rule.
Sweet Carrot Muffins
(from the Williams-Sonoma Muffins cookbook)
Makes 1 dozen muffins
2 large eggs
1/4 cup plain yogurt
1/4 cup oil
1 cup sugar
3/4 cup all-purpose flour
3/4 cup white-wheat or whole-wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/16 teaspoon ground cloves
1/16 teaspoon ground nutmeg
2 or 3 carrots (6 ounces total), finely shredded
Preheat oven to 350°. Grease or line 12 standard-size muffin cups and set aside.
In the bowl of an electric mixer (or a large mixing bowl), combine the eggs, yogurt, oil, and sugar.
On medium speed, whisk for one full minute, until the mixture is smooth and thick.
Add flours, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg to the top of the egg mixture and stir until just combined.
Add the shredded carrots and mix until evenly incorporated (but don’t overmix or they’ll be tough!).
Divide the batter evenly between the twelve prepared cups.
Bake for 20-25 minutes, until the top of the muffins spring back when lightly pressed. Remove from oven and cool for five minutes before unmolding from the tin.