Carrot Muffins

My five-year-old's favorite vegetable is the carrot.  If he could, he'd eat carrots at every meal.  Cooked or raw, he loves them.  So when I bake this carrot bread (kids love it in the form of mini muffins, too), he is very enthusiastic.  Even my toddler, who would never admit to liking carrots, devours this.

Carrot Muffins

Ingredients:

• 4 organic eggs
• 2 cups organic sugar
• 3 sticks organic butter
• 1 tsp vanilla extract
• 3 cups peeled, grated carrot
• 2 tsp baking soda
• 2 tsp ground cinnamon
• 1 tsp salt
• 2 cups all purpose flour (you could do 1/2 whole wheat and 1/2 all purpose flour)
• 1 cup chopped walnuts (optional)

Directions:

Preheat oven to 350F.
Cream together eggs, sugar and butter.  While mixing, add vanilla, cinnamon, baking soda, salt.  Add grated carrot and blend.  Mix in the flour.  Fold in nuts (optional).
Pour into well greased 9x5x3 loaf pan, 4 mini pans, or paper-lined muffin tins.
Bake until toothpick comes out clean.  (50-60 min for large loaf, maybe 25 min for mini loaves, 15 min for mini muffins -- check frequently and don't overcook!)