The Morning After...

  









Dear Chase:

What to do with your leftovers? I get this question a lot from family and friends about what to do with leftover ingredients that you prepared for a specific recipe, such as carrot cake. In this case, I had about 3 cups of carrots leftover so I decided to make some quick and easy carrot-spice muffins for breakfast. As with all special ingredients, I try to plan ahead and think of a couple different recipes that I could make just in case I had any leftovers. Also the coconut milk, you can use the leftovers of that in place of vanilla extract in any recipe or you can make coconut pudding. I ended up making a coconut whipped cream that would be delicious on top of any dessert or in your morning coffee. So, in the effort of being baker savvy and not leaving any ingredients to waste... here is my recipe for my carrot-spice muffins that are super quick and easy to make. 

Ingredients:
2 c. All purpose flour, sifted
2 tsp Baking powder
1 tsp Baking soda
1 tsp Salt
2 tsp Cinnamon
1 tsp Nutmeg
1 c. Canola oil
4 Eggs
3 tbsp Coconut milk
3 c. Carrots, grated
3/4 c. Walnuts

Directions:
Coat your muffin pan with non-stick spray and preheat over at 350 degrees.

In a small bowl, sift flour, baking powder, baking soda, salt, cinnamon and nutmeg together, set aside. In another bowl, mix together the oil, sugar until creamy and then add in eggs one at a time. Next, add the flour mixture to your egg mixture slowly until batter starts to come together (do not over mix). Lastly, stir in the carrots and walnuts as you continue to scape down the bowl. Divide the batter evenly in the muffin pans and bake for about 25-30 minutes. The muffins will stay fresh in the refridgerator for about a week.