Carrot Spice Muffins

Yet another recipe for the Quick Mix repertoire!

Carrot Spice Muffins

Makes 12 large muffins, or up to 36 small ones

3 c. Basic Quick Mix
¼ c. whole sugar
1 tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. ground nutmeg
½ c. chopped Crispy Pecans*
1 c. raisins or other dried fruit

2 eggs
¼ c. molasses
¼ c. extra virgin coconut oil or butter, melted
1 ½ c. milk, buttermilk, or kefir
2 c. carrots, peeled and grated
 
Combine dry ingredients in a large bowl. Make a well to receive the liquid.
In a separate bowl, beat the eggs. Add all remaining ingredients and stir to mix. Pour into well. With a wooden spoon, stir just enough to moisten. Fill greased muffin cups ¾ full. (I love using a ¼ c. scoop to fill up my large muffin cups.) Bake in 400°F (200°C) oven for 20-25 minutes.

After removing from oven, let cool in pan for about 5 minutes, and then dump onto cooling rack.

*Crispy Pecan recipe can be found in the Nourishing Traditions cookbook by Sally Fallon and Mary G. Enig, Ph.D.

©2010 Talena Winters