Cinnamon Carrot Muffins

Level of Difficulty: easy
Pots/Pans Used: 2


Ingredients

2 cups shredded carrot
1 cup all purpose flour
1 cup whole wheat flour
1 cup brown (or white) sugar
5 TBL vegan margarine
1 cup almond milk
2 1/2 tsp cinnamon
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp vanilla

I can't really take any credit for these muffins because my roommate, Rana Falahat, made them. They were so delicious that I had to put them up here for you guys to try. She adapted the recipe from one she found online. Rana added a lot of cinnamon which went along with the carrots perfectly. You can get creative too by adding walnuts or raisins or really anything that your heart desires ....Thanks Rana! :)



Preheat your oven to 350. Combine the flour, baking powder, baking soda, cinnamon and salt. Beat the margarine, vanilla and sugar separately until frothy. Gradually add the dry ingredients and the milk to this, alternating them. End with the dry ingredients. Mix until smooth and thick. Finally, fold in the shredded carrots. Spoon batter into baking cups and bake 20-25 minutes. Perfect with a cup of tea for breakfast or dessert...