It’s hard sometimes to eat healthy when it is so easy to swing through a drive through and grab a quick bite of deep-fried chicken or open that bag of potato chip sitting in your pantry calling your name.
Having something quick and easy to grab and munch on right there at your finger tips is a great way to eat well and stay healthy.
- 4 large eggs
- 1 cup canola oil or walnut oil
- 2 cups sugar
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/4 tsp ground allspice
- 3 or 4 carrots, 12 oz total weight. peeled and shredded
- 1.5 cup walnuts, pecans, or hazelnuts, coarsely chopped (optional)
Preheat oven to 350* F. Grease 24 standard muffin cups with butter or butter flavored cooking spray.
In a large bowl, combine the eggs, oil, and sugar. Using a whisk or an electric mixer on medium speed, vigorously beat until smooth and slightly thickened, 1 full minute.
In another bowl, stir together the flour, baking powder, baking soda, salt, cinnamon, and allspice. Add the egg mixture and, using the mixer on low-speed or a wooden spoon, beat until smooth. Using a large silicone spatula, fold in the shredded carrots and nuts. about 20 strokes. scrape down the sides of the bowl and stir again.
Spoon batter into each muffin cup, filling in no more than three-fourths full.
Bake the muffins until golden, dry, and springy to the touch, 20-25 minutes. A toothpick inserted into the center of a muffin should come out clean. Transfer the pans to wire racks and let cool for 5 minutes. Remove the muffins. serve warm or at room temperature.