It’s time to get seasonal, seasonal!

Technology has brought many things like the ability to get almost any fruit and vegetable at any time of the year. However, there is a natural order for all things. Carrots, for example, are wonderful in the spring – which means right now!
No matter where you get your produce from – the local farmer’s market, your backyard garden, or the grocery store – take advantage of spring’s delicious offerings and fresh flavors.

Here are some popular spring produce:
Artichokes
Asparagus
Avocados
Carrots
Chives
Fennel
Grapefruit
Green onion
Leeks
Lemons
Mushrooms
Peas
Radishes
Rhubarb
Spinach
Strawberries
Watercress

Let’s make something with carrots today, a bit of breakfast from Craftzine.com. It can be good for breakfast or even breakfast for dinner! Get creative by sneaking carrots into you muffins.

Ginger Carrot Muffins
Ingredients
1 1/2 cups white flour
1 1/2 cups whole wheat flour
2 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
3 cups grated carrot
8 Tbs. (1/2 cup) butter, melted
3/4 cup granulated sugar
3/4 cup brown sugar
2 eggs, lightly beaten
1 1/2 tsp. vanilla extract
Zest of 1 orange
Juice of 1 orange
2/3 cup milk
1 tsp. fresh ginger

Directions
1. Preheat the oven to 350 degrees F. Grate about 5-6 carrots, using the regular-sized hole on a box-type cheese grater. You don’t have to peel them, unless you would like to. Set aside.
2. To grate the ginger, first use a spoon to scrape off the peel and then grate with a microplane grater until you have a fine pulp. Set aside.
3. In a medium bowl, mix together the sugars, eggs, vanilla, orange zest and juice, milk and ginger until well combined. Stir in the melted butter.
4. In a large bowl, stir together the white and wheat flour, baking soda, salt and cinnamon. Mix to combine well.
5. Add the grated carrot to the flour mixture and stir to coat and evenly distribute. Make a well in the center of the flour and carrot mixture. Pour in the liquid mixture. Using a wooden spoon, stir until combined and moistened. Do not over mix.
6. Line muffin cups with paper liners. Divide the batter evenly among cups; I used a scant 1/4 cup per muffin. Bake on the middle rack until the muffins are golden brown, and the top of the muffins bounce back when you press on them — about 20 to 30 minutes.
7. Set on a wire rack to cool for 5 minutes. Remove the muffins from the tin and let them cool another 10 minutes.

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