Mom likes these muffins because they squeeze in some veggies into the kids.
We mixed the dry ingredients and left them covered on the counter over night. We also shredded the carrot and kept it in the fridge in a covered medium sized bowl. In the morning, these muffins were a snap to throw together and bake. They were cooled down just in time to pop one in the school lunch for the day!
The kids devoured these muffins. They are moist and flavourful!
Note: You could use whole wheat flour instead of all purpose flour, but the muffins will turn out much more dense.