Usually muffins are a weekend breakfast treat. Like cake for breakfast.
But the other afternoon I had a craving for a baked good.
I needed something warm and moist and comforting.
Earlier the day was sunny and the sky was blue (lending itself nicely to a picnic lunch). But the afternoon turned gray and rainy. And cold.
Cakes & breads take too long to cook. I wasn’t in the mood for cookies.
But Carrot Raisin Muffins did the trick nicely!
Back in the summer I made a variation on these muffins with blueberries.
But raisins just seem so fall-ish to me. I also added some flax meal to this recipe for some Omega-3′s.
To grate the carrots, I use my VitaMix. If you have one, just cut a couple carrots into baby carrot size. With the VitaMix empty, turn it on at Variable 4. Open the lid plug and drop in each carrot piece one at a time.
Then add the eggs, maple syrup, stevia and oil and continue blending.
If you don’t have a VitaMix, you can use a food processor or a hand grater.
Add wet ingredients to the dry ingredients and stir until well combined. Pour into muffin tin and bake at 350 for about 20 minutes.
I like to make 6 muffins at a time and save the rest of the batter for the next day. For breakfast. Or afternoon tea or dessert.
What’s your favorite rainy afternoon snack?