Carrot & Granola Muffins

If you're looking for a somewhat healthy breakfast muffin, try these carrot granola muffins.  I've been developing a bad habit of eating double chocolate muffins for breakfast (which is basically just eating a chocolate cupcake), so I thought I would shake things up a bit and try something that's still sweet, but at least has some redeeming nutritional qualities.  The shredded carrots add a ton of moisture (there's nothing worse than biting into a dry muffin) and the small amount of cinnamon goes a surprisingly long way in terms of flavor.  I added cinnamon raisin granola, pumpkin seeds and raisins, but you could also add ground flax seeds or any other favorite milled or ground seeds.  

This recipe makes the perfect amount of batter for a jumbo muffin tin that holds 6 muffins.  You could also make 12 regular muffins.

Recipe
1 cup sugar
3/4 cup vegetable oil
2 eggs
1 1/2 cups grated carrots
1 cup flour
1 teas. baking soda
1 teas. baking powder
1 teas. cinnamon
1/4 teas. salt
1 mini bag cinnamon raisin granola (or 2 ounces)
handful of raisins
handful of pumpkin seeds (raw, shelled)

Preheat oven to 350 degrees.  Spray muffin tin with non-stick spray or line with cupcake liners or parchment paper squares.

In a large bowl combine sugar, oil and eggs with a whisk.  Add in grated carrots.  Still using a whisk, add in flour, baking soda, baking powder, cinnamon and salt.  With a spoon fold in granola, raisins, and seeds.  Pour batter into muffin tin.  Bake for 25 minutes (give or take a few minutes depending on your oven).