Spiced Almond-Carrot Muffins

I read once that cooking is a game you can eat. For me the game is usually: what can I make without leaving my apartment? This game is especially fun to play when baking something as versatile as muffins. You whip up the flour, sugar, eggs and then stare at it. That's when the game starts. As you may remember friends, we used shredded carrots and almonds to garnish our Ginger Chicken Lettuce Wraps. Assuming you still have these ingredients on hand, you are ready to make Spiced Almond-Carrot Muffins! Still slightly traumatized from my recent attempt at vegan muffins, this recipe is not vegan, but still fabulously tasty.

Ingredients:

2 cups flour
1 teaspoon baking powder
2 tablespoons cinnamon
1 tablespoon ground ginger
¼ teaspoon baking soda
½ cup sugar
⅓ cup brown sugar
⅓ cup canola oil
1 teaspoon vanilla extract
2 eggs
1 cup shredded carrot
¾ cup milk
½ cup crushed almonds

Directions:

+ Preheat oven to 375 & grease muffin pan
+ In  large bowl combine flour, baking powder, cinnamon, ginger, and baking soda
+ Add sugar, brown sugar, and canola owl, mix with beater until smooth
+ Add eggs and vanilla extract and beat until incorporated
+ Pour in half the milk and mix in shredded carrots
+ Add second half of milk 

+ Using rubber spatula, fold in crushed almonds
+ Divide batter evenly among muffin cups
+ Bake for about 20 mins

+ Remove your delightfully aromatic muffins
+ Spread with a little butter or enjoy au naturel