Your nose will wiggle because these muffins have a great aroma while baking. They are full of mouth pleasing texture and not entirely unhealthy either. They only take 30 mins start to finish and a food processor to do the shredding will shorten that time (and perhaps save your knuckles).

MAKES: 12 standard sized muffins

INGREDIENTS:

• 1/2 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ginger
• 1/2 teaspoon mace
• 2 eggs
• 2/3 cup canola oil or sunflower oil
• 1 teaspoon vanilla
• 1/2 to 1 teaspoon rum extract (optional)
• 1 cup white sugar
• 1 1/2 cups finely shredded carrots
• 1/2 cup coarsely chopped pecans

DIRECTIONS:

1. Preheat oven to 350 F degrees.
2. Line 12 muffin tin cups with paper cup liners.
3. Combine both flours, baking soda, baking powder, cinnamon, ginger and mace in a medium bowl.
4. Place the eggs, oil, vanilla and sugar together in a mixing bowl.
5. Mix with electric mixed until light and fluffy for about 3 to 5 minutes.
6. Stir in flour mixture until well moistened but don’t over mix.
7. Stir in carrots and pecans.
8. Fill cups 3/4 full.
9. Bake until a toothpick inserted into the center of a muffin comes out clean (approx 15-18 minutes).
10. Cool in pan for about 5 minutes and remove the muffins into a rack to finish cooling.

Tags: carrot muffins, Easter muffins, Muffins, whole wheat muffins