One summer day when our daughter was about three years old, we were at the city pool where we met a little girl the same age. Her mother, Mary, was an editor, like me, and we became fast friends. The girls played together and trick or treated together even though we lived across town from each other. Mary introduced me to a natural foods buying group, and we traded recipes and brainstormed ways to get the kids to eat healthy. Sadly, Mary and I eventually lost touch after my family moved away from that little town. But I have never lost touch with her carrot muffin recipe. These muffins have been a hit with my family these twenty years. They always tasted great, but sometimes turned out a little sad and droopy looking, not the tall, gorgeous muffins that look pretty in addition to tasting great. I've tweaked the recipe in various ways over the years to reduce the fat and so on, and recently, I finally got it right. Yessireebob, the muffins still taste wonderful, but now turn out pretty, too.
|Muffins, milk, and the newspaper equals one good breakfast, topped with walnuts or plain. Either way is tasty!|
1 1/2 cups flour (1/2 cup of this can be whole wheat flour)
1/2 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon cinnamon
1 cup brown sugar
2 eggs (beaten)
3/4 cup vegetable oil
1/2 cup chopped walnuts or pecans
1 3/4 cup finely shredded carrots
In large bowl, sift together flour, salt, baking soda, baking powder, and cinnamon. Mix in brown sugar. Add eggs. While mixing, slowly add oil. Beat until smooth. Mix in nuts and carrots. If desired, reserve some nuts to sprinkle on top of muffins.
Bake at 350 degrees F. for 20-30 minutes.