Maybe it’s the constant applying to scholarships, or maybe its the restlessness of the end of senior year, but I have been baking a lot as a distraction. It’s a serious problem, I know! One minute I’m filling out applications, the next I am in the kitchen whipping out some scones. It’s madness!
Today was a miserable day for weather in Seattle. The typical rain and clouds for hours and hours makes me feel like spring doesn’t exist. Especially since I just got back from California where it was 80 degrees everyday. *sigh* I was working on yet another scholarship for college when I just got up, looked at Pinterest for a recipe and then started making carrot-tahini muffins. Your benefit I guess?
These muffins are super good and fluffy, with whole-wheat flour and nutty tahini, it is a match made in heaven. These would be perfect to make during the fall when it is all cozy and the weather is appropriately drizzly (not in April!!). But oh well, the baking will just have to match the weather!
Heat oven to 425 degrees. Prepare muffin tins with liners.
Put carrots in a food processor and chop until you have about two cups of packed, grated carrots. You may need more than 1 cup of baby carrots.
Add in eggs then the almond milk.
Whisk in baking soda, powder, and salt.
Using a flexible spatula, fold in carrots and flour until mixed thoroughly.
Cool in pan for 5 minutes, then transfer to wire racks.
Mix 1/2 cup powdered sugar, 3 tbsp tahini, and 2 tbsp water in a small bowl.
Make sure to tag me @tacosandtempos on instagram if you try out this recipe! Comment if you have any questions! Happy Baking!