This is good..a bit of a twist on the regular carrot muffin. This is a great addition to a brunch or for lunches.
Adding grated carrot to muffin bars is another way to consume a small amount of vegetable — every little bit counts, right? Vary the dried fruits by choosing your family's favourite.
Katie Zeitel, a Grade 1 student, works up quite an appetite skipping with her friends at lunchtime. One of her favourite treats is a store-bought chocolate chip muffin. During the past few years, many commercial muffins have become very large in size and are often high in fat. For children, a mini- size is more appropriate. Adding carrots to the batter is another way to eat vegetables that are a rich source of vitamins and minerals. You can sprinkle mini chocolate chips on top before baking.
Most carrot muffins are basically small cakes loaded with oil and sugar. In our version, yogurt boosts the calcium content, while flaxseeds add beneficial omega-3 fatty acids and fibre. Brown butter adds a lovely flavour, but you can skip that first step and use oil instead, if desired.
Muffins are great for breakfast on the go or as a late-morning snack. This one has lots of variations – both inside and on top – for different tastes.
Very easy recipe. You can change the flour from all purpose to whole wheat or 1/2 and 1/2. I have also reduced the sugar amount and found it very tasty.
Chock-full of nutritious goodies, such as apple, coconut, cranberries, carrots and pepitas (hulled pumpkin seeds), these muffins make a fabulous start to the day or a delicious wrap-and-go snack.
