Carrot & Walnut Muffins

2 eggs
½ cup vegetable oil
½ cup honey
1 ½ cup finely chopped carrot
¾ cup toasted and finely chopped walnuts
1 ½ cups whole wheat white flour
2 ¼ tsp baking powder
¼ tsp salt
1 ½ tsp cinnamon
½ tsp nutmeg

1. whisk eggs, oil and honey until smooth (the original recipe calls for sugar, but I subbed it out for honey – also I used safflower oil instead of vegetable oil)
2. stir in chopped carrots and ½ cup walnuts to egg mixture
3. mix dry ingredients and then add to wet ingredients, mix well – this will be a slightly stiff dough
4. spoon mixture into muffin cups (either oiled well or with paper cups inserted), top each muffin with a pinch of remaining nuts
5. bake for ~25 mins at 400 degrees F – then serve with warm jam or butter or just eat ‘em

**adapted from: Totally Muffins Cookbook – page 24-25


2 Responses so far »

  1. 1

    I just made up my first muffin recipe – carrots must be in the air 🙂 Mine was a carrot and mango one that I’ll post about later. This one looks great though! Love the topping you did for it 🙂

    • 2

      Yeah I had the recipe from a small cookbook and it called for sugar, I switched to honey. It called for raisins but since our baby was going to eat it I didn’t want those in there. It said to shred the carrots, but I did NOT want to get the shredder dirty and the chopper was already dirty with the nuts, so hey chop the carrots too! It worked well. Everyone, even the baby, really enjoyed these ones!!

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