Baking Challenge Week 33 (Almost Caught Up!) - Vegetables - Carrot Muffins

So good, they get a real beauty shot.  I'm serious.  These muffins are amazing.

It took me twenty minutes to grate the carrots for this on my crappy little hand grater, and the whole time, I was trying not to skin my knuckles and thinking, "These better be worth it."

They are.  I would make them again in a heartbeat, even at the risk of knuckle damage.

And next time, I think I'll put streusel on top.  Or add walnuts.  Or both!

Carrot Muffins
(adapted from Complete Baking)

• 3/4 cup margarine, at room temperature
• 1/2 cup packed brown sugar
• 1 egg, at room temperature
• 1 tbsp water
• 1/2 lb. carrots, peeled and finely grated
• 1 1/4 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp salt

Preheat oven to 350 F.  Grease a 12-cup muffin tin, or use liners.

Cream together the margarine and sugar until light and fluffy.  Add the egg and water and blend well.

Stir in the carrots.

In a separate bowl, sift together the flour, baking powder, baking soda, spices, and salt.  Gradually blend into the carrot mixture.

Spoon into the prepared tray, filling cups almost to the top.  Bake 25-30 minutes, until tops spring back when touched lightly (or when a tester inserted in the center of a muffin comes out clean.)  Let stand ten minutes before transferring to a wire rack to cool.