Carrot Date Sunshine Muffins
Sometimes the best thing to wake up to is Sunshine. Today I woke up to a very overcast day. I couldn’t stand it. So I decided to make my own sunshine. Sunshine muffins that is. Because ever since the first person made this kind of awesome muffins, they knew they wanted to wake up to them ever since. You can find versions of these kinds of muffins all over the internet. From names of Morning Glory and others and some even just plain ol’ carrot muffins.
But these muffins are unique. They have the perfect muffin base of all the breakfast muffins we love, oatmeal and brown sugar, and even some butter. They even have some healthy natural additions such as chopped dates, zante currants and raisins. And the best part of all, Raw carrots. I know that may sound crazy, raw carrots in a muffin, but bare with me.
Most breakfast sunshine muffins use carrots but need to have the use of a food processor. If you know me from Facebook, you would know that I broke mine, mere weeks after getting it as a present from my grandma for Christmas 2014, it sucks. But it hasn’t stopped me from making anything that requires one, in fact I do quite fine without one. Sorry NeeNee. I loved it too much..lol
Anyways I invented a few ways of getting around not having one. First off having a high speed blender that is glass works for a whole lot of things, but not in this case. I guess I could have pulverized the carrots in the blender but better minds prevailed. I had my son use the hard cheese grater to grate them. When grating fresh carrots you produce a stringy pulp that is perfect for muffins. Viola, by the help of 5 year old chef Elijah we had our ½ cup of fresh raw carrots and started making muffins.
I assembled the ingredients. I figured out a way to always know if I am adding everything. I put out all my jars and as soon as the ingredients are added I put the jars away, or on the floor. That way I know if I forget anything if its still sitting on the counter. I almost forgot milk this way but more on that in a sec. I put out the flour and the brown sugar, the salt and the baking powder. I put out the vanilla and poured some dried fruit into a bowl. I added 1 box of raisins, some zante currants, 2 handfuls of chopped dates.
I poured the last of my jar of oatmeal into a large bowl (about ½ a cup even though the original recipe called for 1 cup,) and started on the dry stuff. I had Elijah help me the whole way, this is a very kid friendly recipe. I have him help easier by assembling everything ready for him to pour into the bowls for me. So I had him pour the flour a half a cup at a time. Then the brown sugar. Then the salt, and baking powder. We mixed it all up and decided we wanted to add some spices to it.
He turned to me and said,
“ Spices make everything better.”
And I agree. He’s learning so fast.
So we added some nutmeg and some cinnamon to spice things up a bit. Elijah started singing,–
“Take a little bit of this, and a little bit of that, mixed with a little bit of this and a little bit of that…”
Ahh the cooking song.. we made it up cooking together, years ago, based off an old rap song… yea we are weird, but at least we are weird together.
Anyways, we then melted some butter. Actually, this is when he grated the carrots for me, while I was melting butter. I took a few pictures of him grating. To get a better shot I put the milk on the floor. By the time the butter was melted he was done grating and we had mostly everything ready. I cracked an egg into the cooled melted butter bowl and mixed well.
I had Elijah add everything into the dry bowl, the bowl of dried fruit, the wet egg and butter and the carrots and I started to mix with the electric mixer.. it was really dry. Oh yea the milk, I remembered I put the milk on the floor, and forgot to add a cup. So I grabbed the almond milk off the floor and added a cup, then the batter was perfect!
I had Eli line the baking tin with unbleached natural baking cups. I love them, they don’t leak bleach or dye into my baking. We spooned the batter into them about 2/3 full. Baked at 350 until a toothpick inserted comes out clean about 25 min for each batch.
They came out so good and sweet from the brown sugar and butter mixed in. And even better are full of grated carrot in every bite and yummy dried fruit.
Even without Mr. Sun out, we are enjoying the sunshine today with our Sunshine muffins. Here is the recipe and such. Sorry for all the commentary, I love baking with my son.
Carrot Date Muffins aka Sunshine muffins
Baking equipment you will need:
Bowls to mix
Electric mixer (hand held is fine)
1 cup oats
1 cup flour
2/3 cup brown sugar
½ teaspoon baking powder
½ teaspoon salt
1/8 of a teaspoon nutmeg
¼ of a teaspoon cinnamon
½ cup grated raw carrots
½ cup dried fruit
I use raisins, dates and currants.
1/3 cup butter melted and cooled
1 cup almond milk
½ teaspoon vanilla
Preheat your oven to 350 degrees F.
Line your baking tin with cupcake liners.
Mix dry well, mix wet well.
Mix wet with dry ingredients.
Add additions to your wet and dry mix, mix well.
Spoon into cupcake liners 2/3 full.
Bake at 350 for 25 minutes or until toothpick inserted comes out clean.
Let cool on cooling rack for 5 minutes.
Enjoy your sunshine muffins. Made about 10 for us!
Sometimes you just need a little sunshine in your life. =) ❤