This afternoon, because John will be home alone this weekend and I will be flying in airplanes that no longer provide filling “snacks”, I made carrot muffins. Actually it was a carrot cake recipe that I adapted.
I baked them for about 15 minutes a pan, and they turned out great – still moist, but not too moist. Just perfect for a little bit of butter.
I was going to use whole wheat flour to make them a little more nutritious, but I forgot (forgetting is getting more frequent – related to being pregnant maybe?). I did remember to add about 3/4 cup of raisins and 1/2 cup of pecans, though. Yummy additions!
The muffins are already disappearing. I had not realized what a great snack they are!