carrot muffins

Carrot Muffins

Tonight I have the privilege of attending a cooking class at author of, Lucia's Calabria, Lucia Alviano Flotow's home. The description of the class is to bring a bottle of wine, where we will learn recipes from her cookbook, and eat. I'm in!

I look forward to sharing with you my experience, photos, and hopefully some fun new Italian recipes. In the mean time, you should make these carrot muffins. They are not overly sweet (adjust if you like a sweeter muffin) and perfect for a breakfast to grab on the run. I made a coconut whip, to give them a little something extra. But by all means, this is not needed.

adapted from: Love and Lemons

1 cup of shredded carrots (about 3 medium size carrots)
1 egg
1/3 cup sugar
1/4 cup applesauce
1/2 teaspoon vanilla extract
1/4 cup melted coconut oil
1/2 cup all-purpose flour
1/2 cup of whole wheat flour (barley or rye would work nice here too)
1 teaspoon of baking powder
1/2 teaspoon of baking soda
2 teaspoons cinnamon
1/2 teaspoon salt

Preheat oven to 350 degrees and grease muffin tin.

Shred carrots in a food processor. Add in egg, sugar, applesauce, vanilla and coconut oil until well blended.

In a seperate bowl, sift together dry ingredients. Fold in wet ingredients, making sure not to overmix.

Fill muffin tins and bake for 16-18 minutes.

Cool before topping with coconut whip (optional).

Coconut Whip:
one can of whole coconut milk (placed in fridge overnight upside down)
2 teaspoons of maple syrup

Whip coconut milk and maple syrup together until you reach a whipped consistency.

Top muffins and sprinkle with nutmeg or cinnamon.