Wednesday, August 5, 2009

Let's use up those carrots shall we?

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Seeing how I'm not buying packaged goods anymore, I've got to make more wholesome snacks to have around the house, these carrot muffins are perfect, this is merely a wholesome twist to the best carrot cake ever. I can report, that Porter at a whole wheat muffin, and liked it (after he pulled off at the nuts of course)

Whole Wheat Carrot Muffins

2 1/2 c whole wheat flour (fresh ground if you fancy)
2 t baking soda
2 t cinnamon
1/2 t salt
dash of nutmeg

1 c sugar
1 stick butter
3/4c buttermilk
1 t vanilla
2 c grated carrots
1 8 oz can crushed pineapple

combine the first 5 ingredients in a bowl. Cream together butter and sugar, add remaining ingredients. Note: instead of just grating the carrots, I put them in the blender to make them fine (I have a vitamix, I don't know what a crappy blender could do) I also blend the pineapple.

Spoon the muffin mixture into buttered muffin tins, optionally top with some chopped pecans. Bake at 350 degrees for 18-15 minutes, until a toothpick comes clean.

1 comment:

Mum in Bloom said...

I made these and they were great! Love the spice & hint of pineapple flavour.

Question: Did you drain the can of pineapple first? Mine were a bit wet so didn't last long :( Thanks for the delicous recipe!