Baked Carrot Cups

I realized the other day that I'm simply not getting enough of the orange vegetables (carrots, sweet potatoes, squash), into my diet, probably because I'm not a fan of sweet vegetables. So, today, I tried out a carrot pudding recipe.  The sweetness comes from the carrots and the maple syrup in a way that's customizable to individual tastes. 

2 lbs carrots, cleaned
2 eggs
1 tbsp vanilla
1tsp pumpkin pie spice

pinch of salt
1/2 cup sliced almonds
Oil coating spray or a few teaspoons melted butter

maple syrup (to taste)



1)Preheat oven to 350F
2) Steam the carrots till soft

3) Mash carrots in a food processor. Add eggs, vanilla, pumpkin pie spice and salt.

4) Butter the compartments of a 12 cup muffin tray. 

5) Sprinkle a teaspoon of slivered almonds in each muffin tray compartment. 

4) Spoon carrot mixture evenly into the compartments of a well-buttered muffin tray. 

5) Bake at 350F for 25-30 mins, until a toothpick inserted into the center of a compartment comes out clean. 

6) Turn the baked cups out onto a plate. Add maple syrup to taste prior to serving.