Carrot or Pumpkin Muffins Recipe
GET YOUR VEGGIES AT BREAKFAST!
Please note that the carrot muffin recipe makes 16 muffins and the pumpkin recipe makes 12 muffins. These numbers need to be followed for the nutrient analysis to be accurate for each. The nutrient analysis represents the original recipe, but options for reducing fat and calories are noted in parentheses. Due to the high water content of the carrots, these muffins will be moister than a typical muffin recipe. By cooling 15 minutes prior to eating, they will not be so “gooey.”
1 3⁄4杯通用面粉（或全麦面粉）
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp pumpkin pie spice
1⁄2茶匙盐
1⁄4茶匙肉豆蔻
1⁄2杯菜籽油（可以减少1⁄3杯以减少卡路里）
1⁄3杯白糖（可以减少卡路里）
1⁄3杯红糖（可以减少卡路里）
2个鸡蛋（或1个全鸡蛋 + 1个蛋白）
3⁄4 tsp vanilla extract
2 lb bag of “baby” carrots (or other carrots, about 900 grams)
预热烤箱至325。
在食品加工机或搅拌机中切碎胡萝卜；搁置。
将前七种成分混合在一起。搁置。
将油放入搅拌碗中；逐渐加入糖并打击。
Add eggs and vanilla; mix well.
Add the flour mixture in three parts, mixing well after each addition.
逐渐搅拌胡萝卜，经常刮碗。
Lightly grease muffin pans or line with paper liners. Evenly divide batter into 16 muffin cups (about 1⁄3 cup into each). Bake at 325 for 40 minutes, or until inserted toothpick comes out clean. Let muffins cool for at least 15 minutes before eating. Muffins may be wrapped individually and frozen. Makes 16 muffins.
For Pumpkin Muffins:
遵循上面的食谱，除了替代25盎司的南瓜罐外，代替胡萝卜。（无需食用南瓜；在胡萝卜指示的食谱中同一点加南瓜）。将面糊分成12个松饼杯（涂有油脂或衬里），并在325烘烤35分钟，或直到插入牙签干净为止。制作12个松饼。
