All this week, it’s A.’s job to feed his class rabbit, and he’s thrilled. We sent in some carrots with their green tops still attached as a special treat for the bunny, and I thought it would be fun to finally make these Fluffy Carrot Muffins for my own honey bunnies this week as well.
I followed the recipe pretty closely, though I used white whole wheat flour and reduced the sugar to 3/4 cup. I also added about a half cup of mini chocolate chips as insurance the boys would at least try the muffins. I used a mix of regular cupcake liners and those nut & party cups — unfortunately, the latter were underbaked and I didn’t notice until they’d been out of the oven for quite a while. The boys only got to enjoy half of the batch, and the rest went in the trash.
Despite the obvious carrot shreds in the muffins, both boys ate the muffins happily two days in a row — I was surprised. Next time I would reduce the sugar by another 1/4 cup, and I would sub at least part of the oil with applesauce, not so much to reduce the fat but to increase the fruit servings. I think you could easily bump up the amount of carrot, too. I do plan to make these again, since I expect we’ll continue getting lots of carrots through our CSA.
No photo, because I tried to take one late at night and the lighting is just terrible — it would put you off of trying these muffins forever. Next time!