Carrot Ginger Muffins with Pecans
Muffins are very clever because they are really dessert masquerading as breakfast. It would seem a bit inappropriate to eat cookies and cakes for breakfast…but muffins? No way. Also, you can’t eat five cupcakes without being known as a fatty, but you can eat as many muffins as humanely possible and no one would yell at you!
But in all seriousness, these treats are so easy to whip up, super cheap, and contain ingredients that you probably already have. I don’t know what possessed me to bake these, but I am sure glad I did.
Ingredients:
3 carrots, grated
1 c of pecans, chopped
2 tbsp ground ginger
1 tbsp cinnamon
1/2 tsp of salt
2 cups of flour
3 eggs
1 1/2 cups of sugar
1 1/2 tsp vanilla extract
3/4 c vegetable oil
lemon zest
3/4 tsp baking soda
1 1/2 tsp baking powder
Oven to 350, bake for 25-30 minutes, until toothpick comes out clean.
Crack three eggs, add vanilla, lemon zest and vegetable oil. Whisk, and set aside.
For the dry ingredients: Add flour, sugar, baking soda, baking powder, cinnamon, and ground ginger. Mix.
Grate 3 carrots and mix the dry, wet, and carrot mixture in one large bowl.
Chop about a cup of pecans (or almonds, or walnuts). Add to muffin batter.
Spray non stick cooking spray onto your muffin tin. Fill muffin tins! Bake em.
Stick a toothpick into the middle of the muffins about 25 minutes into baking them. If the toothpick comes out clean, they are donesville. If not, leave em in for five more minutes.
Please Enjoy!
