Carrot and Walnut Muffins

Moms will triumph when their kids devour these delicious breakfast muffins -- made with veggies, nuts and whole wheat!

Servings: 16 muffins
Prep and cook time: 30 minutes

Ingredients:

4 eggs
3/4 cup vegetable oil
1-1/2 cups sugar
1/2 teaspoon salt
1 cup all-purpose or bread flour
1/2 cup whole-wheat flour
1 tablespoon cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1 pound carrots peeled and finely grated
1/2 cup chopped walnuts

Method:

Preheat the oven to 375 degrees. In the bowl of an electric mixer, whip the eggs until tripled in volume. Add the oil gradually, beating as you go. Adjust the mixer speed to low and mix in the sugar and salt. Sift together the flours, cinnamon, baking soda, and baking powder and add them to the egg mixture; blend only until fully mixed. Fold in the carrots and walnuts. Do not over mix. Pour the batter into a non-stick muffin pan. Bake 15 to 20 minutes or until golden brown.

Gail Greco is the food editor of Carefree Cooking; a field editor for Romantic Homes magazine; and a contributor to many other publications.  She has authored more than 15 books on cooking, decorating, and home lifestyle.

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