Carrot Muffins

Well, the "secret ingredient" at  What's Cooking?  this past week was tofu.  I don't have any tofu recipes to share, (sorry Judy) so instead here's a nice easy recipe for breakfast muffins. 

 

 

CARROT MUFFINS

 

1/3 cup softened butter

1/2 cup sugar

2 eggs

1/2 cup orange juice

1 teaspoon vanilla

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1/8 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon cinnamon

2 cups shredded carrots

 

Preheat oven to 350*

Cream butter and sugar until fluffy.

Beat in eggs, orange juice and vanilla.

Combine dry ingredients and add to wet mixture.

Stir all gently until well blended.

Fold in shredded carrots.

Fill greased or paper-lined muffin cups three-fourths full.

Bake at 350* for 20 - 23 minutes, until lightly browned.

Cool for in pan for five minutes before removing.

Serve warm dusted with powder sugar if desired.

 

1 dozen muffins

 

 

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