I’m not much of a baker, so these muffins were just the ticket — fast, easy, and all but foolproof. And they feature spring carrots, which are so sweet and crisp right now, at least the ones from the farmers markets. (Let’s talk about carrots from the garden next month. Or in June.) If you like, consider adding hazelnuts to the batter for a little crunch and a bit of protein. Holmquist Orchards grows them in Lynden, near the Canadian border.

Carrot-Hazelnut Muffins

1¼ cup white flour / ¼ cup wheat flour / ½ tsp baking powder / ½ tsp baking soda / 1 tsp ground cinnamon / ½ tsp ground nutmeg / ½ tsp salt / 2/3 cup vegetable oil / 2/3 cup sugar / 2 eggs / 1 cup grated carrots / ½ cup hazelnuts or walnuts, chopped, if desired

Preheat oven to 350 degrees. Grease a 12-muffin tin. Combine first eight ingredients, mixing well. Thoroughly combine oil, sugar, and eggs. Stir together flour and oil mixtures, then add in optional carrots and hazelnuts or walnuts. Pour batter in equal portions into greased muffin tin and bake for 20 minutes, or until browned and slightly crispy. Adapted from Martha Stewart.