L and I made these Produce-Packed Carrot Cake Muffins—which feature three fruits and one veggie—over the weekend and devoured a few for our mid-morning snack. They are just-sweet-enough to satisfy and they are super moist. Plus, they are equally delicious warm out of the oven and chilled if stored overnight in the fridge.
I can promise that they taste just as good with coffee as with milk since I’ve eaten them both ways, and they are a great side for chili. And sure, we do eat a lot of muffins in our house, so you might think I’m always raving about one recipe or another, but these rank up there with the best ones we’ve made in a long while!
You can find the full info on how to make these muffins for your kids over on the Better Homes and Gardens food blog today!