Recipe: Carrot-Poppy Seed Muffins (using whole-wheat flour)

This recipe, from Breakfast and Brunch, is a nice change from the popular Lemon-Poppy seed tradition. It only makes 6 muffins, so if your party in the park or on the patio includes more guests, you would need to make multiple batches.

CARROT-POPPY SEED MUFFINS

1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 cup brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 small egg, lightly beaten
1/2 cup low-fat milk
2 Tablespoon unsalted butter, melted
1/3 cup shredded carrots
3 Tablespoons poppy seeds

Preheat the oven to 375 degrees F.

In a mixing bowl, stir together the flours, sugar, baking powder and salt. Ina separate bowl, stir together the egg, milk and butter. Add them to the dry ingredients and stir just until a moist, lumpy batter is formed. Add the carrots and poppy seeds and quickly stir them in. Spoon the batter into 6 greased muffin cups.

Bake until the muffins are well risen and a wooden toothpick inserted into he center of one comes out dry, 20-25 minutes.

Makes 6 muffins.