Carrot muffins

Hard to believe I have not written almost any blog posts this year.

I made these carrot muffins, adapted from a recipe I found online.  Everyone, especially the kids, loved them.  I am noticing Sasha's friends like me for my cookies.  I see how I can get them to hang out here!

Carrot Muffins:

Preheat oven to 190 C/400 F

1 egg
3/4 cup orange juice
1/2 cup canola oil
2/3 cup sugar
2 cups flour (the original recipe calls for half white and half whole wheat)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinamon
1/2 tsp ground cloves
2 cups shredded carrots (4 carrots)

Beat egg, add orange juice, oil, sugar.
Sift the dry ingredients together and add them to the wet ingredients, stirring only till just mixed
Fold in carrots.

Line muffin cups with paper or grease them, fill 2/3 full and bake 20 minutes till done.
Make 12 large or 18 small muffins.

I had forgotten how much I loved to make muffins when I was in graduate school.  I still have my trusty muffin pan from that time.  Hope you enjoy these are much as we did!  And remembering Sarah Fenner - we miss you Sarah.