Cha-ching! Carrot Spice Muffins

From: Simonealisa

On Dec 2, 2008

These are fantastic, I've made them several times now. I make them into mini muffins with chopped pumpkin seeds instead of nuts, and sometimes finely chopped figs instead of raisins. I've made them with mini dark chocolate chips sprinkled in too (to add the appeal for my toddler) and that turns out good too. He ate 8 in one day, lol. Kept asking for more! And this is a guy who is usually a picky eater! I also sometimes add maple extract instead of vanilla, just for something different. Works nicely with the spices.

From: Chef #454877

On Nov 9, 2008

great recipe - i loved the fact that there is not alot of sugar - i made some cream cheese icing to sweeten them up for a treat but left most of the without icing - thanks for posting this one!

From: PaNik

On Sep 23, 2004

I love these little things. I made them with the brown sugar, buttermilk, golden raisins, and pecans, and I substituted natural applesauce for the oil. They are lightly sweet and perfectly spiced. I may go back and try them with yogurt just to see the difference and I may vary the dried fruits and nuts, just for variety. I plan on taking them backpacking to keep my blood sugar up when I am on the trails.

From: hannahactually

On Oct 24, 2005

Oh, wow! I most certainly did hit the jackpot! I think I'm in love; this is definitely the very best bread or muffin I've made yet. I halved the recipe and made two small loaves, which came out perfectly. I ended up baking them just a little less than the time called for, which probably results from the fact that I made loaves rather than muffins. I also added a few shakes of pumpkin pie spice in addition to the spices in the recipe-I do love spices! Other than that, though, I followed the recipe to a T, using applesauce, and am so thrilled with the results! Great instructions, great recipe! Thank you!