Who doesn’t love Carrot Cake? Now you can have a less guilty version (no frosting) for breakfast.
Carrot Cake Muffins (makes 12)
from the kitchen of Engrid Winslow
1 3/4 cup regular or gluten-free flour
2/3 cups firmly packed light brown sugar
1 tsp. Baking powder
1/2 tsp. Baking soda
1/2 tsp. Salt
1 tsp. Cinnamon
Dash ground mace
1/2 cup crushed pineapple in juice
1/2 cup vegetable oil
1 egg, lightly beaten
1 1/2 tsp. Vanilla
2 cups shredded carrots
1/2 cup raisins
Preheat oven to 400 F and grease or line muffin tin cups. In a large bowl, stir together flour, brown sugar, baking powder, baking soda, salt, cinnamon and mace. In another bowl, stir together pineapple, carrots, oil, egg and vanilla. Make a well in center of dry ingredients; add pineapple mixture and stir just enough to combine.
Spoon batter into muffin cups and bake for 20 minutes. Cool on wire rack for 5 minutes before removing muffins from cups. Finish cooling on rack. Serve warm or completely cooled.
These muffins freeze well.