During the week breakfast seems to be eaten with one foot already out the door as we race off to begin the day. When we’re rushing to get ready to spend our day at work, the last thing we want to do is work in the kitchen, so cooking a nice sit-down breakfast doesn’t always seem feasible. Packaged cereals, energy bars and fast-food joints have stepped in to make breakfast quick and easy, but usually only offer empty calories and are really not a satisfying or healthy beginning to the day.

For a better start, a homemade breakfast can’t be beat and it doesn’t have to take a long time to put together or create a mess in the kitchen. These carrot muffins are not your standard muffins served at coffee shops or picked up at the grocery store (which are usually nothing more than sugar-laced cupcakes in disguise). Adapted from the King Arthur Flour Whole Grain Baking cookbook, they offer energy-rich whole grains, lower glycemic sweeteners and a heavy dose of beta-carotene and fiber.

The easiest way to prepare these carrot muffins for a quick morning getaway is to make the batter and yogurt cheese spread the night before and refrigerate. I have been using silicon baking cups so at night I am able to divide the batter into the cups and then place them in a tupperware container, all set and ready to go. In the morning, I use the oven-function on my toaster oven (which saves time and energy) and the muffins take about 35 minutes from start to finish.

Carrot Muffins (adapted from King Arthur Flour Whole Grain Baking)
Makes 12 muffins (or six larger muffins)

• 2 cups (8 ounces) whole wheat flour
• ½ cup (2 1/8 ounces) unbleached, all-purpose flour
• 1 ½ teaspoon baking powder
• 1 teaspoon salt
• 4 tablespoons (1/2 stick, 2 ounces) unsalted butter, small dice
• ½ cup maple syrup (grade B)
• ½ cup (7 ounces) sugar
• 2 large organic eggs
• 1 teaspoon vanilla extract
• 1 cup (8 ounces) sour cream
• 6 medium carrots (divided)

Yogurt Cheese Spread

• 1/4 stick unsalted butter
• 5 ounces yogurt cheese
• 1/4 cup maple syrup
• scant 1/8 cup powdered sugar (optional)

Using an electric hand mixer, beat butter on medium-high speed until light and fluffy (about 2 minutes). Add yogurt cheese and beat until combined. Add the maple syrup and powdered sugar and beat for 5 minutes (scraping down the sides of the bowl as needed). Taste and adjust sweetener levels to your liking.

Carrot Muffins:

Remove eggs and butter from refrigerator and allow to stand at room temperature for 15 – 30 minutes. Grease a muffin tin, or set up individual silicon muffin cups. Scrub the carrots and, using the smallest side of a box grater, grate the carrots until you yield 2 ½ cups. You will use 2 cups for the muffins, reserving ½ cup for garnish.

In a medium bowl, thoroughly mix the whole wheat flour, all-purpose flour, baking powder, baking soda and salt. In a large bowl, using a hand mixer, cream together the butter, maple syrup and sugar until well incorporated. Add the eggs, one at a time, and mix well (scraping down the sides of the bowl as needed). Add the sour cream and vanilla, and mix.
Using a rubber spatula or wooden spoon, slowly fold in the dry flour mixture into the wet mixture. You want the flour to be well moistened and incorporated but be careful not to over-mix or your muffins will be tough. Gently fold in 2 cups carrots and refrigerate for at least 1 hour or up to 1 day.

Preheat the oven to 350°F. Divide the batter equally among muffin cups. Bake until a toothpick inserted into the middle emerges free of batter, about 20 to 25 minutes. Remove from the oven and allow the muffins to cool in the pan for a few minutes, then turn them out onto a rack to finish cooling.
Serve warm or at room temperature. Spread tops with yogurt cheese mixture or serve plain with yogurt cheese on the side.