How to Make CARROT AND KALE SPICE MUFFINS

Muffin are great in the morning. Simple...easy...and now they can be nutritious as well! These are my carrot and kale infused version of the old fashioned spice muffin. Delicious! Remember...old fashioned recipes are the best!

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• 1-1/2 C organic whole wheat flour
• 1 tsp. each baking soda and baking powder (aluminum-free)
• Salt to taste
• 1/2 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/8 tsp each ginger and allspice
• 1/3 C honey
• 1 organic egg
• 1/2 C organic sour milk or yogurt
• 1/3 C oil
• 1/2 t. vanilla
• 1-1/2 C grated carrots
• 1 C finely chopped kale or raw leafy green vegetable (in a blender is the best way to get the bits small enough to not be dissected out by your picky toddler!)
• 1/2 C each raisins and chopped pecans (optional)

1. Preheat oven to 400. In a mixing bowl, mix flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and allspice.
2. In another bowl, mix honey, egg, yogurt, oil, vanilla, carrots, kale, raisins, and chopped pecans .
3. Add to dry ingredients, stirring just till moistened. Fill greased muffin cups 2/3 full. Bake at 400 degrees for 15 minutes. Once again, sit back and enjoy watching your picky eater eat disguised vegetables.
   Makes 1-1 ½ dozen