Like many recipes, this one has a bunch of dry ingredients, and a bunch of wet ingredients which eventually come together.

Ingredients:

• 2 cups flour (Whole wheat, white, both, as you wish)
• ¾ cup of sugar
• 2 tsp baking soda
• 2 tsp. cinnamon
• ½ tsp mace (this gives it a little bite, but can be left out or replaced with ginger)
• ½ tsp salt
• ½ cup brown sugar (it will clog the sifter).
• ½ pound shredded carrots (or carrot  & beets mixed) I have a scale, but you can also sort of figure out half of a 1 lb. bag of carrots.
• ½ cup raisins (Golden raisins are better; sometimes, if the raising are really dry, I soak them in rum or coffee or warm water)
• ½ cup walnuts
• (optional, ½ cup pumpkin seeds)
• 2 cup pumpkin
• 3 eggs
• ½ cup oil (it might work without this, I liked making it with coconut oil.)
• 2 tsp. vanilla

Step 1, Prepare Ye the way: Preheat the oven to 350°, shred or grate the carrots and/or beets, either grease the muffin tins or put in the cupcake liners (I usually spray a little canola oil in the bottom of these to make things come out easier). I get 2 dozen medium sized muffins out of this mix.

Step 2, sifting the dry ingredients: In one bowl crumble up the brown sugar, then sift (mix if you don’t have a sifter) in the flour, white sugar, baking soda, cinnamon, mace, and salt. Mix thoroughly.

Step 3, mixing the wet ingredients: In another bowl, mix the shredded root vegetables, raisins, walnuts, pumpkin, eggs, oil and vanilla.

 Step 4, combining the big mess: Add the dry ingredients to the wet ones and mix well. You want to make sure the individual bits of carrot & beet are each coated to keep them from getting too clumpy. The consistency should be much firmer than batter, but a little more liquid than cookie dough. I used pumpkin from a vegetable my daughter had slaughtered, but canned pumpkin is a but less wet, so you might have to add a little liquid, like 1/4 cup of orange juice.

Step 5, baking: Fill two dozen or so muffin tins. Bake at 350 degrees for 30 minutes. I never wrote the time down, but it is at least 20 minutes and probably less than 35. See how they look. Stick a toothpick in one and see if it comes out battery.

Enjoy! These are perfect breakfast, for leaving at the back door of good friends, for sneaking across the counter to gorgeous barristas, for setting on the desks of helpful librarians, for sending to Brooklyn with couch-surfing college girls; you name it.