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.

**NEVER use a microwave to melt your butter, or for any other reason—that is, unless you WANT to be part of the statistic about cancer being the leading cause of death… your choice! http://www.relfe.com/microwave.html

©2010 Talena Winters www.talenawinters.com