Harvest Muffins

Ingredients

• 14.5 oz can sliced carrots, no salt added
• 1 teaspoon cinnamon
• 1 egg
• 1/3 cup vegetable oil
• 1 ¾ cup all-purpose flour
• 1 cup sugar
• 1 ¼ teaspoon baking soda’
• ½ teaspoon salt

You will also need either non-stick spray or muffin liners.

Directions

1. Preheat oven to 350°.
2. Drain carrots and pour onto dinner-size plate.
3. Sprinkle cinnamon over carrots.
4. Mash with fork until all pieces of carrot are about the size of peas.
5. Break egg into medium bowl and mix well with fork.
6. Add oil to egg and mix well.
7. Add carrots and sugar to oil/egg mixture and stir well.
8. In separate bowl, stir together flour, baking soda, and salt.
9. Add flour mixture to carrot mixture and stir until moist.
10. Pour batter into muffin tins (sprayed with nonstick spray or lined), about half full.
11. Bake 25-30 minutes. Insert toothpick into center of one muffin. If it comes out clean, the muffin is done.
12. Cool 5 minutes. Best served warm.