Delicious Real Carrot Muffins

This recipe I thought of after eating my mom's amazing squash muffins. I thought I am sure carrots would be just as good as the squash. So I tried it and sure enough it was! This is a great dish because you can have it as a side with dinner as your starch or vegetable, although I suggest you don't count it as your veggie or if you add frosting to it it can made into your healthy dessert!
 
Delicious Real Carrot Muffins

1 1/3 cups grated raw carrots (its about 3 large carrots)
1/2 cup of apple juice
1 1/3 cups of whole wheat flour
3/4 cups of white sugar
1/2 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
1/2 cup of vegetable oil
1 eggs
1/2 tsp. vanilla extract

1. preheat oven to 350*

2. mix the sugar, whole wheat flour, baking soda, baking powder, cinnamon and salt together.
3. then mix in the apple juice, carrots, egg, vegetable oil and vanilla.
4. mix well
5. lightly grease and flour 12 muffin pans
6. bake in a preheated oven at 350* for 30 minutes
7. let cool on racks for at least 30 minutes

Frosting- option for dessert
Buy cream cheese frosting or vanilla frosting or if you are like me and hate eating anything store bought you can make them at home- Here are the recipes:

Vanilla Frosting-
2 cups of confectionery sugar
1 tsp. vanilla
1/4 cup butter melted
2 tbsp. water

Cream Cheese Frosting (this is probably best with these muffins)
16oz of cream cheese softened
1/2 cup of butter melted
2 cups on confectionery sugar
1 heaping tsp. of vanilla extract

once the butter is melted and the cream cheese is softened just mix it all together and frost your muffin

Potato Cheddar Soup

Okay this recipe I am super excited to share. I promise you that you and the entire family will love it. I made it for my family and well...there are no left overs. It is pretty simple- there are about four steps to it but each one is quick and easy.

Potato Cheddar Soup
14oz vegetable broth
1 cup of cheddar cheese
4 medium white potatoes - peeled
1 cup of 1% milk
4 slices of onion chopped
3 celery stalks chopped
2 tbsp. of unsalted butter
dash of pepper
dash of paprika
dash of parsley (for garnish)
*alteration: add 1 small head of broccoli to the potatoes while your cooking 

1. dice the onion and celery (meanwhile let the butter melt in a saucepan)
2. place it into a sauce pan with the melted butter - allow it to soften (about 5 minutes)
3. while it is softening- peel the potatoes and cut into small chunks
4. place the potato chunks and pour the vegetable broth into the pot and bring to a boil. Once it is boiling cover the pot and bring the flame down and allow to simmer for 20-35 minutes (until the potato is softened)
5. pour the mixture into an blender and puree it
6. place back into a pot and add the pepper, paprika, milk and cheddar cheese and reheat until the cheese is melted.
7. pour soup into bowls and add parsley (fresh or dry) as a garnish