Carrot Muffins

Dear Readers,

I am sure you are wondering what baked item you can bring to an Easter brunch. Many of use rush to the bakery for those decadent sweet treats. However, if you are watching your caloric and fat intake this is not a choice. Try my carrot muffins they are flavorful from all the earthly ingredients. Also, I prefer small muffins because they are portioned size. Usually a bakery muffin in 3 servings in one. Look below at the over sized muffin (bran) to the correct size (blueberry).



I really like flavorful muffins because you do not have to worry about extra calories from frosting. Just be careful what you put on your muffin. If muffins are baked correctly you may not even need a spread on it. If you feel you do, I go for 1/4 tsp of organic fruit jam or 1/4 tsp natural peanut butter.

Recipe Carrot Muffins:
Servings: 15

1 orange
1 lemon
3/4 cup golden raisins
3 medium eggs
1 1/4 cups dark brown sugar
2 1/2 cups carrots, finely grated
1 cup self- rising flour
1 tsp cinnamon
1/2 tsp ground ginger
1 tsp baking soda
1/4 tsp salt
1 cup ground almonds
1/4 cup walnuts, roughly chopped

Directions:
1- Preheat the oven to 350 degrees.
2- Line the muffin pan with cupcake wrappers.
3- Grate the zest of the orange and the lemon and set aside. Squeeze the orange juice into a bowl and add the golden raisins to the juice. Set aside.
4- Whisk the eggs and sugar with the orange and lemon zest using a standing mixer for five minutes until full of air. Add the grated carrot and beat to incorporate.
5- Slowly add the spices, salt, ground almonds, baking soda, and flour, then quickly mix until all the ingredients are combined.
6- Using a spatula, mix in the golden raisins with the remaining orange juice. Then add the walnuts until everything is well incorporated.
7- Pour the batter into the muffin pan about 3/4 of the way up. Bake for 20 minutes.
8- Cool and enjoy.