We recently pulled up the rest of our carrots. The last ones were huge, but not as sweet as the smaller ones we took up earlier. And, many have minor defects that probably make them unsuitable for long-term storage.
But, the defects can be trimmed off and the carrots are fine for cooking. So, to satisfy my most recent craving for carbs and sugar, while still getting a little fiber, I made carrot oatmeal muffins.
With the little flecks of orange, they seem perfect for fall, which is rapidly approaching. The cool mornings and shorter days are making me a little bit sad. I’m not ready for summer to end, and I’m not looking forward to what promises to be another long, dark, cold winter. And yet, every time we pull up another vegetable, it gets closer. I’m glad the leeks and parsnips are still in the ground, and I’ve planted fall spinach to try to make the gardening season last longer.
Carrot Oatmeal Muffins
1 cup shredded carrots
1 cup rolled oats
3/4 cup chopped walnuts
1 1/4 cups flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 cup vegetable oil
1/2 cup plain yogurt
1 teaspoon vanilla
Beat eggs with vegetable oil and yogurt. Add vanilla.
Beat in sugar. Briefly, beat in flour, baking powder, salt, cinnamon and baking soda. Don’t over-mix.
Stir in carrot, oats and walnuts.
Grease muffin tin or use paper cupcake wrappers. Bake at 350 degrees for about 25 minutes. Makes 12 muffins.