Ingredients

• 1 C THRIVE Carrot Dices (rehydrate with 1 cup of water) OR 2 cups of coarsely grated fresh carrots
• 2 C Whole Wheat Flour
• 1/2 C Cane Sugar
• 1 tsp Iodized Salt
• 1 tsp Baking Powder
• 1 tsp Ground Cinnamon
• 2 Tbsp THRIVE Scrambled Egg Mix or 2 eggs
• 3 Tbsp THRIVE Instant Milk (add 1 cup water to liquids) OR 1 cup milk
• 1/2 tsp Baking Soda
• 1 C Walnuts/Pecans toasted and coarsely chopped, OR shredded unsweetened coconut OR combination
• 1 tsp Vanilla Extract
• 1/3 C Vegetable Oil

Directions

1. Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Chop them coarsely.
2. Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Place paper liners in 18 muffin cups.
3. In a large bowl whisk together dry ingredients. Stir in the nuts and coconut. When using THRIVE milk and eggs, I just add them to the dry ingredients and then add the appropriate extra liquid to the oil later. SO CONVENIENT.
4. Most of the time I stir the carrots in dry and then add the water to the liquids, allowing the batter to sit a few minutes to plump up at the end, before baking. Otherwise, fold in the rehydrated carrots at the end.
5. Mix all liquids together. Oil, water from egg powder, water from milk powder, vanilla (and water from carrots if you're adding them dry).
6. Fold wet ingredients, along with the grated carrot (if you didn't add them dry already), into the flour mixture, stirring just until moistened.
7. Evenly divide the batter between the prepared muffin cups and bake for 20 - 25 minutes or until a toothpick inserted in the center comes out clean.
8. Remove from oven and let cool on a wire rack. After about 10 minutes remove the muffins from the pans and cool completely on a wire rack.
9. Nice to frost with cream cheese frosting if desired.