I’m baking these awesome muffins right now. They include shredded carrots and apples, some walnuts, cranberries, and golden raisins. Mmm breakfasty. I’ll post the recipe later!

All my tulips that I planted in November are popping out of the ground. It’s too bad our back lawn is ripped to hell from a certain dog’s daily windsprints. The whole thing should be partitioned off and re-seeded/de-mossed. Now how to get Brian started on that when he’d rather do programming puzzles on his laptop…

Edit:

The muffins turned out amazing. I got the recipe from epicurious but I modified it somewhat.

CARROT MUFFINS

* 1 cup all-purpose flour
* 1 cup whole wheat flour
* 2 teaspoons baking soda
* 2 teaspoons cinnamon
* 1/4 teaspoon salt
* 1/4 cup brown sugar
* 1/2 cup white or cane sugar
* 4 shredded carrots, peeled first
* 1/2 cup walnuts
* 1/2 cup golden raisins and/or dried cranberries
* 3 large eggs
* 1/2 cup vegetable oil
* 1/2 cup applesauce
* 2 teaspoons vanilla
* 1 Fuji apple

Preheat oven to 350°F. Make sure you have at least 18 or 20 1/2-cup muffin papers.

Into a large bowl sift together flour, baking soda, cinnamon, and salt and whisk in sugar. Coarsely shred carrots and chop nuts. Add shredded carrots and nuts to flour mixture with raisins and toss well.

In a bowl whisk together eggs, oil, applesauce and vanilla. Peel and core apple and coarsely shred. Stir shredded apple into egg mixture and add to flour mixture, stirring until batter is just combined well. Divide batter among muffin cups, filling them 3/4 full, and bake in middle of oven until puffed and a tester comes out clean, 20 minutes.

Cool muffins in cups on rack. Muffins keep in an airtight container at room temperature 5 days.

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The original recipe called for 1 1/4 c. white sugar, which is much too sweet. It also called for a full cup of corn oil, which is too greasy, so I cut it with the applesauce. They are perfectly moist. I actually got 20 muffins out of the batter.