Breakfast Carrot Muffins

I found a few carrot bread recipes and altered them to create these Breakfast Carrot Muffins.  What a yummy breakfast!  Sweet, spicy, moist and pretty.  I make no claims on their healthiness.  Perfect to grab on the go or a cute complement to your breakfast plate.  I also added a bunch of holiday spices because it is the holidays after all and, as a result, those spices are always out on my counter.

2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. ground ginger
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground cloves
1/4 tsp. salt
3 eggs
3/4 cup brown sugar
1/4 cup granulated sugar
1/2 cup canola oil
1/2 tsp. vanilla extract
fresh zest of one orange
1 1/2 cups shredded carrots (although I think next time I'll add more)

Preheat the oven to 350 degrees.  Butter or spray the muffin pan.  (When they're done, taking them out takes a little shimmying and leaves a bit of clean up but I prefer that to the cupcake liner look.  I already have enough difficulty convincing people that these aren't for dessert!) 

In a mixing bowl, beat the eggs with the sugars until smooth.  Add the oil in increments and beat at high speed about 2 minutes.  Beat in vanilla and orange zest.  Fold in the shredded carrots.

In a separate bowl, combine all dry ingredients.  Add dry ingredients to the mixing bowl and beat on low just until mixed.  Divide into cupcake liners, filling about 2/3.  Bake in the oven for 30 minutes, or until a toothpick comes out clean.  Let cool for 5 minutes in the muffin pan.  Enjoy!