Muffins!

Life is busy kicking our bums around here.  But I'm sneaking in a few blog posts while I can.

Our household is crazy about these muffins. We make a batch almost every week and freeze the muffins for breakfasts and snacks.

The recipe is from Daphna Rabinovitch, published in the Nov/Dec 2009 issue of Canadian Family. (One of my current favourite magazines.)

Carrot cake
3 eggs
3/4 cup packed light brown sugar
1/2 cup canola oil
1/2 cup orange juice
2 tsp vanilla
2 cups grated carrots
1 cup all-purpose flour
1 cup whole-wheat flour
1/2 cup drained crushed pineapple
2 tsp baking soda
2 tsp cinammon

Preheat oven to 350F. In a food processor, pulse together eggs, brown sugar, oil, oj and vanilla until well blended. Add carrots, flours, pineapple, baking soda and cinnamon; process for 20 seconds, scraping down sides halfway through, until well combined.  Spoon mixture into greased muffin tins or Bundt pan. Bake in centre of oven for 20-25 minutes for cupcakes or 35-40 for cake.

My notes:

• I throw in one medium or 2 small grated zuchinnis. Skin and all.
• Grate the veggies using the food processor's grate plate.
• I throw in the whole can of crushed pineapple, including the juice and then omit the orange juice.
• We have a flour called Nutri Flour (blend of white flour and ground wheat bran) and I use two cups of that instead of the separate white and whole-wheat flours.
• Because I throw in extra stuff, it no longer fits in our food processor.  I mix it by hand and it turns out great.
• You can also top the cake or muffins with cream cheese icing. I made this extra special version for Char's birthday treats for her daycare.

So easy and delish.