Carrot Muffins

There are only so many times you can spend 5-30 minutes trying to look up a favorite recipe before you say "Enough is enough! I am putting this on the blog!" 

Today I reached this point. 

I originally found this recipe over on tasty kitchen. The recipe is actually entitled "Easy Breakfast Muffins" and it includes different mix-in options from apples to chocolate chips and so on. But seeing as how I almost always make the carrot ones... well you know.

Carrot Muffins (aka Easy Breakfast Muffins)

• FOR THE MUFFIN BASE:
• 2 cups All-purpose Flour
• 1 cup Granulated Sugar
• 1 Tablespoon Baking Powder
• 1 teaspoon Salt
• 1 whole Egg
• ½ cups Canola Oil
• 1 cup Milk
• 2 teaspoons Vanilla Extract
• 1-½ cup shredded carrots
• 1/2 teaspoon cinnamon

Preheat oven to 375 F.

Add all dry ingredients (flour through salt plus cinnamon) into a bowl. Mix well. Add egg, oil, milk, vanilla, and carrots. Stir by hand gently just until mixed together. Over stirring will result in tough muffins.  

Spray two 12-count muffin tins (as in 24 muffins) with non-stick spray. Fill each muffin cup 1/2 way full of batter. Bake 18-20 minutes until done. 

Delicious!

Now if by chance you don't want carrot muffins (because you are crazy...) you could try the following mix-in ideas and nix the 1 1/2 cups shredded carrots and the 1/2 teaspoon of cinnamon:

1 1/2 cup chocolate chips
1 1/2 cup shredded zucchini and 1/2 teaspoon cinnamon
1 1/2 cup chopped/peeled apple and 1/2 teaspoon cinnamon
1 1/2 cup blueberries (Don't do it! Use this recipe for TO DIE FOR blueberry muffins... or any berry muffin for that matter.)
2 medium-sized ripe bananas, mashed (Don't do bananas either. If you want banana muffins use this recipe. It is my favorite and my best.)

But, allow me one last bit of advice: I hate, HATE!, carrots. But, I LOVE carrot muffins. Even above apple and zucchini. So try it with carrots at least once.

For me.

 If you hate them, there is something wrong with you.
 (j/k You can hate them. But you will be weird.)