Out of Helen's kitchen - Muffins

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Published on Saturday, March 24, 2018

Helen Drysdale
Neepawa Banner & Press

Humans have been consuming wild carrots, for thousands of years. The first carrots were red, yellow or purple. In the 16th century some Dutch farmers succeeded in growing the first orange carrots in honour of the House of Orange.

They used red and yellow carrots and cross bred them to produce the orange carrot we know today. It is this colour carrot, which is most widespread today. Carrots are extremely versatile, delicious either raw or cooked, and are an integral part in many recipes from around the globe. It is nice to know that most of the carrots we purchase at our stores are produced in Canada. Today carrots are featured in a muffin recipe.

Sunshine muffins

1/2 cup oil
1/2 cup sugar
3 eggs
1 medium ripe banana, mashed
1 cup white flour
1 cup whole wheat flour
2 tsp. baking soda
1 Tbsp. cinnamon
2 cups grated carrots
2/3 cup coconut
1/3 cup shelled sunflower seeds
2/3 cup diced dried apricots or raisins

In a bowl mix the oil and sugar. Stir in the eggs and banana. Add the carrots. In a small bowl mix the flours, baking soda and cinnamon. Add to the creamed mixture and stir just till moistened. Add the coconut, sunflower seeds and apricot pieces. Spoon into papered muffin tins and bake at 375 for 15-20 minutes or until firm in the middle. Remove and place on wire rack to cool. Makes 2 dozen.