Chocolate Carrot Muffins

Preheat the oven to 350ºF. Prepare a muffin tin with liners.

Combine the butter, carrots and water in a small roasting pan and cook about 15 minutes or until the carrots are soft. Throw the carrots and liquid in a blender or food processor and puree until smooth. You made need an additional tablespoon or 2 of water—go ahead.

Set the puree aside.

For the muffins, combine the butter and sugar in the bowl of a standing mixer. Cream them together until fluffy. Add the eggs and beat until fluffy.

In a separate bowl, combine the dry ingredients. Add the chocolate chips to the dry ingredients. Set aside.

Add the carrot puree to the butter mixture and beat until you have a smooth batter. Add the dry ingredients to the mixer and beat until worked in.

Scoop the batter into the muffin tin. Bake about 15-20 minutes or until the cupcakes are cooked through.

If you open and shut the oven door to peek, they may sink in the center, so resist!

Let them cool on a rack and enjoy!