Carrot Muffins

These are perfect for breakfast, snacks, or to send in a lunch box for school.

16 ounces carrots- steamed and pureed
3/4 cup canola oil
2 cups white sugar
3 eggs
3 cups of GF all-purpose baking flour
1 teaspoon cinnamon
1 teaspoon ground cloves
1/4 teaspoon ginger
1 teaspoon nutmeg
1 teaspoon GF baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons ground flaxseed meal (optional)

Preheat over to 400 F. Line baking cups, or grease with vegetable shortening. Mix carrots, oil, sugar and eggs in a large bowl. In a medium-sized bowl, mix flour, spices, baking soda and baking powder. Add dry ingredients to carrot mixture and mix. Add flaxseed meal for extra fiber and omega-3 fatty acids (optional). Spoon into muffin cups. Bake 25 minutes or until toothpick comes out clean.

Makes 24 muffins. Eat some now, and freeze the rest for breakfast or snacks.