We're featuring carrots as our one ingredient prepared three different ways. Carrots are inexpensive and available year-round in most grocery stores. #WeAreEFNEP

Makes 12 servings, 1 muffin each

You will need:

  • 14.5 oz can sliced carrots, no salt added
  • 1 teaspoon ground cinnamon
  • 1 egg
  • 1/3 cup vegetable oil
  • 1 cup sugar
  • 1 ¾ cupall-purpose flour
  • 1 ¼ teaspoon baking soda
  • ½ teaspoon salt
  • non-stick spray or muffin liners


  1. Preheat oven to 350°.
  2. Drain carrots and pour onto dinner-size plate.
  3. Sprinkle cinnamon over carrots.
  4. Mash with fork until all pieces of carrot are about the size of peas.
  5. Break egg into medium bowl and mix well with fork.
  6. Add oil to egg and mix well.
  7. Add carrots and sugar to oil/egg mixture and stir well.
  8. In separate bowl, stir together flour, baking soda, and salt.
  9. Add flour mixture to carrot mixture and stir until moist.
  10. Pour batter into muffin tins (sprayed with nonstick spray or lined) -- about half full.
  11. Bake 25-30 minutes. Test center of one muffin with a toothpick. If it comes out clean, the muffin is done.
  12. Cool 5 minutes. Best served warm.


1 oz grains, ¼ cup vegetables