Carrot and Poppy Seed Muffins

From: Chef #578328

On Aug 25, 2008

These were great! I shredded the carrot very fine, and no one ever knew they were included (and I'll never tell!). My batch made 30 mini muffins, and the texture was great, they had just the right amount of "rise" and with a bit of extra cinnamon I passed them off as cinnamon muffins. These will become a regular school-time snack. Thanks!

From: bonnieann in Chicago

On Dec 8, 2007

My kids hated it the texture and taste were horrible you know when kids won't eat something it's really bad

From: SusieQusie

On Nov 8, 2007

Tweaked to fit my diet plan, these were a good tasting muffin. I subbed apple sauce for 1/2 the oil and egg substitute for 1 of the eggs. After the batter was mixed, I was sure I had made a mistake as it was very thick. But they baked up nicely - not a lot of rising though. To my taste, they need a little more jazz - maybe more cinnamon and some ground nutmeg or ginger. I do like the crunch of the poppy seeds - I sprinkled some on top also. Thanks for posting your recipe.

From: **Jubes**

On Oct 6, 2007

*Reviewed for Aussie/NZ recipe swap October 2007* This recipe was very easy and quick to prepare. Made exactly to recipe, time and all- perfect. The muffins were very moist and soft. I was skeptical with the mixture as it seemed very thick, but the result was a very light and moist muffin. I greased my tins well, but will use paper cases next time. Don't change a thing- these muffins were perfect.