Carrot Spice muffins

Okay boys and girls, here's a quickie. Muffins, in fact, are super quick. And I feel that the true art of the muffin has been lost in this era of giant greasy oil balls and itsy bitsy mini-muffins.

So. The muffin, the true muffin, is a quickbread. In a cup.

The dry ingredients. Note the spice component of the "carrot spice" muffins.


Shredding the carrots. An old-school box grater is a friend to all. No one believes me, in this age of food processors and microplanes and mandolins. But seriously, y'all. Box grater.


Mixing the carrots, coconut, and pecan into the batter. The trick with muffins is DO NOT over-mix, for the love of god. That makes the muffins tougher and more bread-like. Even if there's some bits of flour left in there, totally okay. Better to leave them in than risk over-mixing.


After they come out of the oven:


See the bits of carrot?

This recipe comes from Dorie Greenspan's Baking, From My Home to Yours, and I know I said I'd put up more recipes on here for you all, but I am not quite sure about the copyright issues related to recipes from books. So pick up a copy of your own, or get yourself over to allrecipes.com (this recipe from allrecipes.com is close to Dorie's, by the way).