Carrot Muffins

I made these muffins with the left over pulp from when my dad was making carrot juice. If you have a juicer and have left over pulp, it's a great way to incorporate fresh fruits and vegetables in your favourite recipe.

CARROT MUFFINS

INGREDIENTS

1 cup flour
1 ts. cinnamon
1/2 tsp. salt
1/2 cup white sugar
1/2 cup brown sugar
1 tsp. baking soda
6 oz. oil
2 eggs (beat each egg one at a time and add one at a time)
1 1/2 cups grated carrot

METHOD

1. Sift together the first six ingredients into a medium bowl.
2. Add the remaining ingredients.
3. Mix well.
4. Spoon batter 3/4 full into paper lined muffin tins.
5. Bake at 350 degrees F. for approximately 20 minutes, or until toothpick comes out clean.

Yield: 12 carrot muffins

The Happy Baker

Hello!
Sorry for the lack of updates. Things have been quite hectic over the holidays. Christmas, a break up, New Years, my birthday, Ukraian Christmas and then New Years once again.
For my birtrhday, I received a very thoughful and cheerful gift from a friend of mine. Knowing about my recent relationship mishap, she bought me a cook book called The Happy Baker - A Daters Guide To Emotional Baking. How fitting I thoguht. It's like a mini novel and recipe book all in one...but full of delicious and easy to make desserts. I have not made anything from the book yet, but I am reading about the author, Erin Bolger's relationship adventures. Once I'm done reading I will definetly try out some of the recipes I've got my eyes on...and I will share them with you as well.
Reading Erin's blog, I have noticed that she will be at the Queensway Chapters on February 9 from 6-9pm for a book signing. I think I'll show up and bring along my book and see what she's all about. Plus, I've never been to a book signing before and it sounds like a  lot of fun.|
Until next time,
Stay Sweet!