Autumn MORNING
Starting your day with these rich and hearty muffins is like eating carrot cake for breakfast.
CARROT-SPICE MUFFINS
Yield: approximately 2 dozen muffins
2¼ cups all-purpose flour
1½ cups sugar
2 teaspoons ground cinnamon
1½ teaspoons baking soda
1 teaspoon salt
2 cups grated carrot
1 large Granny Smith apple, peeled, grated, and squeezed dry
1 (8-ounce) can crushed pineapple, drained
½ cup quick-cooking oats (not instant)
3 large eggs
1 cup vegetable oil
1 teaspoon vanilla extract
1. Preheat oven to 350°. Line 24 muffin cups with paper liners. Set aside.
2. In a large bowl, whisk together flour, sugar, cinnamon, baking soda, and salt. Add carrot, apple, pineapple, and oats, stirring until well combined.
3. In a separate bowl, whisk together eggs, oil, and vanilla. Pour…