These muffins contain the sweet goodness of freshly grated carrots, unlike so many other carrot muffin recipes that call for a jar of baby food—which imparts a slight bitterness to the muffins. Grating the carrots does require a bit more effort, but it is well worth it! When your children insist on ice cream, or sweets for breakfast, these carrot muffins may work as a reasonable substitute for satisfying a sweet tooth. Keep the muffins tightly covered to maintain moistness.

Directions

1. Preheat the oven to 350 degrees Fahrenheit. In the bowl of an electric mixer, or with a hand mixer, beat the flours, carrots, sugar, oil, orange juice, orange zest, eggs, lemon juice, baking powder, baking soda, vanilla extract, cinnamon, and salt until well combined, about one to two minutes.

2. Pour the batter into a 12-cup generously greased muffin tin (or two greased disposable muffin tins) , filling the cups two-thirds full.

3. Bake for 22–25 minutes until the center tests clean with a toothpick. Do not over-bake. Allow to cool on a wire rack. Store in an airtight container for maximum freshness.