Morning Carrot Muffins

The chill is in the air and it's almost the end of summer. Happy Labor Day! There have been some really nice summer days but the evenings are turning cool so we are waking up to a chilly home. What does all this mean? It's time to start baking again and the homemade granola is just around the corner. I used to have a rhythm of baking every Sunday night to have some things ready for the week but I fell out of it last fall and winter. I'm hoping to regain that rythm again so why not start it on Labor Day. Last night was the first baking of the seasaon.

Carrot Muffins

1/2 cup water

1/3 cup vegetable oil

1/3 cup sugar

Mix 1 1/2 Tbsp. water, 1 1/2 Tbsp vegetable oil and 1 tsp baking powder

1/4 tsp cinnamon

1/2 tsp salt

2 tsp baking powder

1 3/4 cups flour

1/2 cup grated carrot

Preheat oven 350 degrees. Line a muffin tin with paper liners and set aside. In a bowl mix water, oil, sugar and oil, water and baking powder mixture. Then add dry ingredients. It will look thick and gooey. Mix in grated carrot. Fill muffin tins 2/3 full. Bake for 20-22 minutes until golden brown.

Notes:

-This recipe doubles well.

-For the flour I use half white flour and half whole wheat pastry flour.

-I have never made this with eggs but the water, oil and baking powder mixture replaces 1 egg.

-I wish I thought of this sooner in the summer. The carrots could have been shredded and then frozen in bags so they would have been ready when needed. Oh well live and learn and remember for next summer :)

Happy Labor Day!