AM. Ante-meridiem. Latin for “before the Sun has crossed the line.”
The time I woke up this morning.
I don’t know about your family, but mine doesn’t seem capable of sleeping in on weekends. The same children who cling to the last moments of sleep during the week…the same ones I repeatedly have to rouse from slumber…the very ones who practically have to be pulled out of bed on a school day…are up well before 7 am on Saturdays. This morning, it was 6 am. And don’t get me started on my husband, who rolled out of bed at 4:59 am, was grinding coffee by 5:15 am, and painting the office by 6:30 am.
I was rather grouchy.
But there is one good thing about rising before the sun. You get things done. By the time I had commiserated with sleep-deprived friends on Facebook, and as the sun was starting to peek through the windows, I had already made a fresh batch of granola for the coming week, and these Carrot Oat Muffins.
Being productive more than compensated for the rude awakening. My kitchen was warm and filled with the scent of cinnamon and nutmeg. A load of laundry was freshly dried and folded. The dishwasher hummed from the remnants of the morning’s baking. And having spice filled muffins bursting with carrots and oats were a very nice change of pace this Saturday morning.
Carrot Oat Muffins
If you ever wanted carrot cake for breakfast, then this muffin is for you. Cream cheese frosting is completely optional, but I don’t blame you if you feel like slathering it before you take a bite.
2 1/2 cups coarsely grated carrots*
1/2 cup brown sugar
1/2 cup granulated sugar
1/3 cup canola oil
1 large egg
1 cup all purpose flour
1/2 cup rolled oats
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon baking powder
Preheat oven to 350°. Prepare a muffin pan by lining with cupcake liners or lightly coating with baking spray.
In the bowl of a food processor, add the carrots, both sugars, canola oil and egg, and process until just combined. In a separate bowl, combine the flour, oats, baking soda, salt, cinnamon, nutmeg, and baking powder. Add the carrot mixture to the flour and mix until combined.
Divide the batter evenly in the muffin pan.
Bake in the oven for about 20 minutes, or until a toothpick inserted in the center comes out clean.
* If you have bagged pre-shredded carrots, this saves a step in the preparation!