Chocolate Carrot Muffins
About a month ago the amount of fresh, bright, sweet baby carrots I had in my crisper had become overwhelming.
I know, I know, poor me: a fridge full of heirloom nante carrots is a real problem! Please, don’t misunderstand me, I am not complaining about the gorgeous produce I have laying around in bulk, I just was trying to figure out to use it all before they go bad. Oh, I would also like to figure out how to shovel as many of these veggies as possible into my little kiddies.
As in any case, sneaking veggies into anything chocolate can be tricky and rewarding at the same time. Around this house, incognito seems to work best! But after all the fun I have had hiding things like beets and zucchinii in chocolate- carrots, with their incredible natural sweetness, seemed like an easy feat.
This time I went for a chocolate carrot muffin. I will be honest- they are good. Very good. In fairness this tastes a little more like a cupcake than a muffin- but I still ate them for breakfast! And more importantly- my kids LOVED them. Not that they got to really enjoy them, because my parents snuck into our house and took the whole batch home…
Chocolate Carrot Muffins makes 18 muffins
(Pictures show a double batch, but I halved the recipe to be reasonable about it ☺)
1 Tbs butter, melted
1 cup carrots, peeled and sliced into ½ “ pieces
1/8 cup water
1/2 cup butter, softened
1 1/2 cups sugar
3/4 cup flour
3/4 cup dark cocoa powder (I used Hershey’s DARK)
2 Tbs baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
¼ tsp ginger
1 12 oz bag semi sweet chocolate chips
Preheat the oven to 350 degrees.
Prepare a muffin tin with liners.
Combine the butter, carrots and water in a small roasting pan and cook about 15 minutes or until the carrots are soft.
Throw the carrots and liquid in the blender or food processor and puree until smooth. You made need an additional Tbs or 2 of water- go ahead.
Set the puree aside.
Combine the butter and sugar in the bowl of a standing mixer. Cream them together until fluffy.
Add the eggs and beat until fluffy.
In a separate bowl, combine the dry ingredients.
Add the chocolate chips to the dry ingredients. Set aside.
Add the carrot puree and beat until you have a smooth batter.
Add the dry ingredients to the mixer and beat until worked in.
Scoop the batter into the muffin tin.
Bake about 15-20 minutes or until the cupcakes are cooked through.
If you open and shut the oven door to peek, they may sink in the center, so resist!!
Let them cool on a rack and Enjoy!