Excerpted from Volume 1 of our cookbook, Eats for your Eyes
By Bonnie Hill
Contrary to popular belief, eating carrots every day isn’t going to give you 20/20 vision. Carrots do, however, contain beta-carotene, a substance that your body converts to vitamin A, which is an important nutrient in maintaining your overall eye health.
Nothing says autumn quite like carrot muffins. The warmth of cinnamon and the sweetness of brown sugar mingle in a delicate muffin to create a taste reminiscent of country roads with multicolored leaves. This recipe makes 12 muffins.
You will need:
2 cups brown sugar
3 cups all-purpose flour
2 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
2 tsp. vanilla
1 cup canola or corn oil
2 cups carrot (slivers)
1 cup, raisins
1 tsp. salt
4 eggs (beaten)
1. Mix together the eggs, vanilla, oil, cinnamon and salt in a bowl.
2. Add in the remaining dry ingredients and mix thoroughly.
3. Line a muffin tin with foil cups or grease with cooking oil.
4. Evenly distribute the batter, filling the muffin tins roughly three-quarters of the way full.
5. Bake at 350°F for 20 minutes or until muffins are cooked through (place a toothpick inside to test).
6. Serve and enjoy! These muffins make a nice compliment to coffee or tea.