Carrot & Spinach Muffins

These muffins are the easiest way to get my toddler to eat vegetables. They are delicious for adults too. A savory fluffy muffin.

Servings: 24 mini muffins
Preparation Time: 20 min
Cooking Time: 20 min
Author Rating: 8/10

Ingredients:

1 <a href="javascript:openCalcWindow(1.00000, 'teaspoon')">teaspoon</a>baking powder
1 <a href="javascript:openCalcWindow(1.00000, 'teaspoon')">teaspoon</a>baking soda
4 carrots
2 <a href="javascript:openCalcWindow(2.00000, 'teaspoon')">teaspoon</a>cinnamon
2 eggs
0.33333 <a href="javascript:openCalcWindow(0.33333, 'cup')">cup</a>frozen spinach
0.25 <a href="javascript:openCalcWindow(0.25000, 'teaspoon')">teaspoon</a>nutmeg
0.5 <a href="javascript:openCalcWindow(0.50000, 'cup')">cup</a>oil
0.25 <a href="javascript:openCalcWindow(0.25000, 'cup')">cup</a>raisins (optional)
0.5 <a href="javascript:openCalcWindow(0.50000, 'cup')">cup</a>sugar
0.5 <a href="javascript:openCalcWindow(0.50000, 'cup')">cup</a>white flour
0.5 <a href="javascript:openCalcWindow(0.50000, 'cup')">cup</a>whole wheat flour

Directions:

Step 1
mix together all the dry ingredients
Step 2
Grate the carrots in a food processor. Mash the spinach through as well so it's chopped up finely.
Step 3
Beat the eggs with a fork and add the oil.
Step 4
Mix the egg mixture into the dry mixture.
Step 5
Fold in the grated carrots, spinach, and raisins if using.
Step 6
Pour into oiled mini-muffin tin
Step 7
Bake for 20-25 minutes at 350F.
 
Recipe provided via www.MeanMeals.com