I was over the moon, when my 9 year old wanted to make my carrot chocolate chip muffins for a school presentation. Not only am I super excited she is getting interested in baking (yay!), but that she wanted to make one of my recipes and tell all her friends about it. 😀 She did a great job, and her and my son ate so many, she had to make another batch. This was a great way to end an awesome week which started with Halloween fun. My son sported a Batman costume, and my daughter was Poison Ivy.
Also, I have been reading a new children’s picture book to my kids that they adore. The illustrations are incredibly beautiful and the story is unique, interesting, and has continued to keep my kids’ interest. The book is Grumpy Ana and the Grouchy Monsters and it is written by a good blogger friend of mine, Diana Wallace Peach. Check it out on Amazon if you are looking for a cool and beautiful book to read to your little ones.
- 1 cup grated carrots (about 5 medium carrots)
- 1 ½ cups all purpose flour (I use unbleached)
- 2 tsp. baking powder
- ¼ tsp. baking soda
- 1 ½ tsp. ground cinnamon
- ½ tsp. ground nutmeg (freshly grated if possible)
- ½ tsp. salt
- ½ cup sugar
- 1 cup milk
- 1/4 cup unsalted butter
- 1 egg
- 1 tsp. real vanilla extract
- ¾ cup milk or semi-sweet chocolate chips
# 1 Freeze the muffins for longer storage. Simply remove and defrost. They hold up very well in the freezer.
# 2 Serve as part of a brunch when you are entertaining. They are sure to be a hit!
# 3 Leave the chocolate out for a delicious carrot muffin.