Menu Monday: Carrot Muffins

Since I had two big cooking/baking weekends in a row,  I decided to play it down a little last weekend.


* = new recipe
:) = recommended
:( = not recommended


Friday 

• Leftovers = :)
• *Carrot Muffins with Cream Cheese Frosting = :) :) :) 

Saturday 

• Pad Thai = :)
• Spring Rolls (from Costco) = :)
• Zucchini Spears = :)

Sunday

• Roast Dinner at mother-in-laws = :) :) :)
• *Dessert - Fresh Strawberry Tarts (I made these, but I probably won't make them again. They were so-so.

Tonight (It's our boy's half birthday, so he got to choose.)

• Hot dogs (Mmmm. Can't wait! ;)
• French Fries (aka homemade roasted potato spears... sssshhhh... don't tell him!)
• Raw carrots and ranch dip

The carrot muffins were a big hit with the neighborhood kids. I passed out mini muffins with a big dollop of frosting atop.


Carrot Muffins

• 1 cup white flour
• 1 cup whole wheat flour
• 1 cup oat flour (can substitute with half white/whole wheat flour)
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1/4 cup wheat germ (optional)
• 1/4 cup ground flaxseed (optional)
• 2 teaspoons cinnamon
• 1/2 teaspoon allspice

• 1/2 cup agave nectar/honey
• 2/3 cup coconut oil/canola oil
• 2 teaspoons vanilla
• 1 cup buttermilk
• 2 cup shredded carrots
• 1 cup crushed pineapple
• 1 cup sweetened shredded coconut
• 1/2 cup pecans/walnuts (optional)

Mix wet ingredients. Slowly add to flour mixture, mix just until blended. Spoon batter into muffin cups.

Bake at 350° for about 15-20 minutes

Frost with any cream cheese frosting recipe. Anything is good with cream cheese frosting!