I usually reserve recipes for midweek creation posts, but I got so excited about this find that I had to share it right away. Many of the toddlers in my classroom either won't eat baby carrots when we have them for snack. This easy muffin recipe is a great way to get some of those healthy benefits out of carrots and introduce them into your kitchen at an early age. I also think this a great recipe to have your child help you with in the kitchen and if they see carrots being included in a yummy snack they may be more likely to try them plain later on. I discovered this recipe at bbcgoodfood.com and am re-posting it here because all the measurements are given in metric. I have also modified the recipe some - taking out a little bit of butter, using tangerines instead of oranges (the juice is a little sweeter and the size is perfect for little hands if you want to teach them how to juice fresh fruit), and using baby carrots (already peeled and a little bit more tender). Check out the original recipe here.
Orange Carrot Muffins
1/4 cup butter, melted
5-6 tangerines, zested and juiced
1 egg, beaten
3/8 cup baby carrots, shredded
1 1/3 cup flour
2 tsp baking powder
3/8 cup sugar
1/2 tsp cinnamon
pinch of salt
Pre-heat the oven to 350F. Prepare a 12 hole muffin pan by using cupcake liners or spraying the holes with a cooking spray. Combine the zest from the tangerines with the sugar in a bowl and let sit for five minutes while you juice the tangerines and shred the carrots. Combine the rest of the dry ingredients with the zest and sugar. In a separate bowl, whisk together the wet ingredients and the shredded carrots. Stir the wet mixture into the dry ingredients just until moistened. Spoon the mixture into the prepared muffin pan and bake for 15-20 minutes until risen and toothpick inserted in the middle comes out clean. Makes 12 muffins.
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