We had 3-5 inches of snow yesterday! So no this is definitely not from my garden, I can honestly say I have never had any tulips, no matter how many I planted, look like this picture. I thought you and I could use some beautiful flowers in our lives right now.

Next week is Easter and I will not be around so my kids will be taking over the making of our annual pancake breakfast and hiding of the eggs. I think they are getting out of it a little easier than I generally do. The hiding of the eggs part anyway. I was hiding them for my adult children, they are hiding them for a 2 year old. BIG difference!

I am not sure if they will make any carrot cake or carrot cake muffins for dessert, but that is entirely on them. My daughter did ask me to pick up the ham for their dinner, she said she didn’t know what I bought. Fair enough I will grab it when I go to the store later today. Anyway I will let them know about this recipe and the carrot cake Happy Easter – Carrot Cake – Cream Cheese Frosting that I generally make.  I know I posted this muffin recipe a few months ago, the link to the carrot cake and the cream cheese frosting is also moist and delicious.

I was curious this morning when I was trying to think of what I was going to blog about. Why is Easter, a religious holiday related to a Bunny and Eggs. So I googled it, I guess here in America we have the Germans to thank for this.

Google Search 
In Germany, the tradition of the Easter Bunny, known as the Osterhase, involved a hare that would deliver eggs and other treats to children. German children would prepare nests for the Osterhase to leave the goodies.

German immigrants, particularly the Pennsylvania Dutch, brought the tradition of the Easter Bunny to America in the 1700s. They created the first known paintings of the Easter Bunny in America, further solidifying the tradition.

There you go, a little history lesson for us all. I hope you all have a lovely Easter!

Carrot Cake Muffins

very moist and lovely carrot spice flavor

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 22 minutes mins

Course Breakfast, Brunch, Snack

Cuisine American

Equipment

• 1 cup cake tins maybe 2 tins

Ingredients

  

• 2 cups finely grated carrots 3-4 large carrots on small holes on box grater
• 2 large eggs
• ½ cup dark brown sugar
• ½ cup granulated sugar
• 4 ounces apple sauce
• ½ cup canola oil cooking oil
• 1 teaspoon vanilla extract
• 1½ cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ¼ teaspoon ground nutmeg
• ½ teaspoon ground ginger

Instructions

 

• Preheat oven to 350℉. Peel and grate carrots and set aside.
• In a large bowl add the wet ingredients and sugars. Eggs, brown and white sugar, applesauce, oil and vanilla extract. Mix well until combined.
• Add the grated carrots to the wet ingredients. Stir till combined
• In a small/medium bowl add the dry ingredients. Flour, baking powder and soda, salt, cinnamon, nutmeg and ginger. Whisk till combined.
• Add the dry ingredients to the wet ingredients. Stir just until combined, do not over mix.
• Divide the batter between 12 muffin tins either greased or lined with muffin wrappers. Bake in the preheated oven for 22-25 minutes.

Keyword carrot cake muffins, grated carrots, moist carrot cake muffins

recipe adapted from http://www.budgetbytes.com