Carrot muffins: family's new favorite

This makes 6 delicious muffins (: I've made them 3 times and they always turn out really good and moist! You can leave them out on the counter for 2 days and they'll taste the same! I got this recipe from allrecipes.com but changed it up a bit to taste since it was a cake recipe. Instead of the grated carrots, I used leftover carrot pulp from the juicer after juicing 1 full sized carrot. This will make the carrot less noticeable in your muffins. You can leave the pecans out if you like too. I tried putting in some sliced almonds I had laying around and it worked out nicely too!

• 1 egg
• 1/3 cup vegetable oil
• 1/2 cup white sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup sifted all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 3/4 cup grated carrots
• 1/4 cup and 1 teaspoon chopped pecans

1. Preheat oven to 350 degrees F

2. In a large bowl, beat together eggs, oil, white sugar and vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans.

I used an electric beater but a hand beater should be fine. Make sure all the dry ingredients are all mixed before you mix it in the wet ingredients.

3. Scoop mixture into cupcake pan and make sure its even or they wont all be done at the same time! I like to sprinkle a layer of brown sugar on the top for garnishing and it tastes really good when it melts in the oven!

4. Bake for 18-20 mins. Let cool before stuffing these in your faces!