Chocolate Carrot Muffins

• FOR THE CARROTS:
• 1 Tablespoon Butter, Melted
• 1 cup Carrots, Peeled And Chopped Into Pieces
• 1/8 cups Water
• FOR THE MUFFINS:
• 1/2 cups Butter, Softened
• 1-1/2 cup Sugar
• 2 whole Eggs
• 3/4 cups Flour
• 3/4 cups Dark Cocoa Powder
• 2 Tablespoons Baking Powder
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Salt
• 1/2 teaspoons Cinnamon
• 1/4 teaspoons Ginger
• 12 ounces, weight Bag Of Semi-sweet Chocolate Chips

1. Preheat the oven to 350u0b0F. Prepare a muffin tin with liners.
2. 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.
3. Set the puree aside.
4. 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.
5. In a separate bowl, combine the dry ingredients. Add the chocolate chips to the dry ingredients. Set aside.
6. 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.
7. Scoop the batter into the muffin tin. Bake about 15-20 minutes or until the cupcakes are cooked through.
8. If you open and shut the oven door to peek, they may sink in the center, so resist!
9. Let them cool on a rack and enjoy!

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Taken from tastykitchen.com/recipes/breads/chocolate-carrot-muffins/ (may not work)