We are lucky to have an abundance of delicious carrots at our local farmers market. It’s one of my favorite purchases every week. They even come with the greens attached. I’m sure there’s a cooking method for the greens, but I haven’t yet experimented with them. Anybody have any recommendations for carrot greens? For now, the carrot greens go to enrich my compost pile. And the carrots this week went into these muffins!
Did you know that carrots will stay fresh for longer if you cut off the greens? The carrots lose a lot of moisture through the greens, so cutting them off will allow the carrots to stay hydrated and delicious! I don’t remember where I read that tip, but I have tested it and it works.
I can only assume that the opposite will be true when applied to muffins. If you cut off the muffin top, wouldn’t the muffin lose more moisture? Seems to me that the muffin top serves as a sort of crust and the inside “cakey” part of the muffin would dry out if it weren’t for the muffin top. Any thoughts?
If you need to do some experimentation on this theory, might I suggest a batch of carrot spice muffins? I’ve included my preferred spice blend, but feel free to change it up and experiment!
Carrot Spice Muffins
Created by Simple Math Bakery
Yield: 12 muffins
2 cups white whole wheat flour
1/2 cup sucanat
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 egg
1/2 cup milk (I used rice milk)
1/3 cup canola oil
2 large carrots, grated
Preheat oven to 375°. Grease muffin tins or line with paper.
In a large bowl, sift together the flour, sucanat, baking powder, baking soda, cinnamon, allspice, ginger, nutmeg, and salt. In a separate bowl, combine the egg, milk, and oil.
Pour the wet ingredients into the dry ingredients and stir just until combined. Gently fold in the grated carrots. Divide the batter between 12 muffin cups.
Bake for 15-18 minutes, or until the muffins test done. Cool in the pan for 5 minutes, then remove the muffins from the pan and allow them to cool completely on a cooling rack.
I didn’t know that about carrot greens…and can’t say I’ve ever used them to cook. Now you got me curious. These muffins are fantastic.
I was so excited to see your post! I’ve missed you…these carrot muffins look wonderful. I love using fresh, farmer market produce in my baked goods too!
Glad you are back so soon.
Those muffins sound delicious.
Hey Jeanne, I think carrot and spice are a heavenly mix-not many things compare. So these obviously look wonderful to me. Oh, and I can’t get good carrots here. I buy organic carrots from California that are taste free (smile). I wish I could get some local, organic carrots…
p.s. You might want to ask Jilly over at the homegrown gourmet what to do with those carrot greens. If there’s anyone that would know, it’s her! It’s a shame to throw those away if they are fresh & local. Her web address is in my sidebar.
Glad your’e back, Jeanne! Stella
I’ll check out Jilly’s website. Thanks! That’s too bad that you can’t find any local carrots of your own.
I luuurrrrve carrot muffins! They don’t make me feel so bad when I eat them as their chalk full of nutrition and wholesome goodness! Also, I just recently discovered the info regarding the carrot tops from Alton Brown. I wish I knew earlier as I would have salvaged a whole lot of carrots!
I’m going to make these muffins. They look delicious!!
Go to the animal shelter and get a bunny. They are the best use for carrot tops ever, turning them straight into compost, no bin required. Oh.. and they love to have their heads petted.
A bunny! What a great idea!
I had almost forgotten the bag of lovely carrots I received from my favorite local farmer! It would be impossible for me to test your muffin top theory – it would be eaten to quickly to ever get the chance to dry out!
these look so good and for me they seem a perfect “take along” snack for hikes and picnics!