1. Preheat the oven to 350 degrees F. Spray a 12-cup muffin pan with vegetable cooking spray, or line with paper muffin cups.

2. In a large bowl, use an electric mixer on medium-high speed to mix the oil, agave syrup, and eggs until well incorporated. Grate the zest from the lime and add, then cut lime in half, squeeze the juice (there should be 2 to 3 Tbsp.), and add. Mix well. Add the carrots and mix to combine thoroughly.

3. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and cayenne. Add to the carrot mixture and mix until just combined. Stir in 1/4 cup of the pine nuts. Divide the batter among the muffin cups. Sprinkle about 1/2 tsp. of the remaining pine nuts on the surface of each muffin.

4. Bake until a tester comes out clean and the tops are slightly domed, 20 to 25 minutes. After 5 minutes, transfer muffins to a wire rack. Serve warm or at room temperature.

Source: Hannaford fresh Magazine, March - April 2011