Carrot Muffins

Not quite carrot cake. These muffins are lightly sweet and pair well with cream cheese. Good for breakfast, too. I used a combination of millet and wheat flour but you can use any flour you'd like.

Makes 14 muffins

Ingredients:

-2.5 cups flour

-1 tsp. baking powder
-1 tsp. baking powder
-1/4 cup sugar/substitute
-1/4 cup light brown sugar, packed
-1/2 tsp. apple pie spice
-1/2 tsp. ginger
-1/2 tsp. cinnamon
-1/2 tsp. salt
-2 cup water
-1 egg
-2 cups finely shredded carrot

Directions:

1) Preheat oven to 350 degrees.

2) In a large bowl, combine all dry ingredients. Finely shred carrots.

3) Incorporate the water and egg into the flour mixture. Add carrots and mix until combined. Adjust water as needed (You might need more). Batter should be slightly soupy

4) Spoon batter into a greased muffin tin. Fill wells all the way.

5) Bake 20-25 minutes, or until toothpick/knife comes out clean.