Carrots for Breakfast
On Saturday I pulled a bunch of my fall-sown carrots. I gave a handful to my plot neighbor, Elana, who was kneeling down to the ground, busily pulling out foot-high weeds by the armful. She seemed grateful to receive something from the garden that was not... weeds.
The rest I took home with me, with the intention of making carrot muffins for Sunday morning breakfast. All cleaned up and shredded, the carrots made the colorful foundation for Ellie Krieger's Carrot Cupcakes with Cream Cheese Frosting. Nix the frosting, and they would become muffins.
I followed her recipe almost exactly and added raisins, more spices, and bits of diced fresh pineapple. We loved these muffins because they weren't too sweet; they made a wonderful treat for breakfast. And they were even better later in the day when all the goodies had time to settle in and mingle with one another. I would only add more spices next time. I can never have too much cinnamon in a carrot cake.