Yummy Strawberry Muffins

1/2 cup milk
1/4 cup Watkins Grapeseed Oil
1 egg
1 cup chopped strawberries
1 3/4 cup flour
1/2 tsp. Watkins Sea Salt
2 tsp. Watkins Baking Powder
1/2 cup white sugar

Preheat oven 375 degrees. Oil 8 cup muffin tin or use paper liners.

In a small bowl, combine milk, oil and egg. Beat slightly.

In a large bowl, mix flour, salt, baking powder and sugar. Toss in strawberries and stir to coat with flour mixture. Pour in milk mixture and stir together.

Fill muffin cups ¾ full and bake for 25 minutes or until the tops bounce back from the touch. Cool 10 minutes and remove from pan.

Carrot Cookies

1 1/2 cup sugar
2 eggs
4 cup flour
2 tsp Watkins Vanilla
2 cup cooked and mashed carrots (can use canned)
1 1/2 cup shortening
1 tsp Watkins Sea Salt
4 tsp Watkins Baking Powder

FROSTING:
1 tsp butter
Juice of 1 orange
Grated orange peel - optional

Mix ingredients for cookies well and drop by teaspoonfuls onto a greased and floured cookie sheet. Bake 15 minutes at 350 degrees. Mix frosting ingredients thoroughly. Frost cookies while still warm.

Submitted by: Darlene Brown