Enjoy this with your morning coffee, or have it as a snack on-the-go.
As you can probably tell from the picture, I didn’t even put poppy seeds in this particular batch of muffins. That’s the beauty of this recipe, you can adjust it as you like. For a healthy carrot cake-style muffin, leave out the poppy seeds and try adding things such as a 1/4 cup each of raisins & chopped nuts along with 1/2 to 1 tsp cinnamon. You could even frost them with a cream cheese frosting (See the link below).
Preheat oven to 375 degrees. Grease 8 cups of a muffin tin, or use baking papers.
1 cup flour (can be half white and half wheat)
1/4 cup brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 small egg, lightly beaten
1/2 cup low-fat milk (or any type of milk)
2 Tablespoons melted butter
1/3 to 1/2 cup grated carrot (about 1 medium carrot)
1 Tablespoon poppy seeds.
In a bowl, stir together the flour, sugar, baking powder & salt. In a separate bowl, stir together the egg, milk, and butter. Add the wet ingredients to the dry and stir until just combined. Add the carrots and poppy seeds. Stir them in, but don’t over mix.
Spoon the batter into 8 muffin cups. Bake until well risen and a wooden toothpick comes out dry, about 20-25 min. If they’re too “healthy” for you, have them with a pat of butter. Or frost them with cream cheese frosting, you’ll find a recipe for that at the bottom of the Pumpkin Bar recipe here Cream Cheese Frosting