Then I poured out most of the water, not all, and pureed them in my little mini food processor. You could also use a blender. I used the carrot puree in my muffins instead of shredded carrots. Then I was also able to reduce the oil because of the moistness of the puree. Here is the final recipe. I even made the muffin picture a link today if you want to try it. They were so good. They have everything I like in a muffin (or any food). Healthy, low fat, full of vitamins and minerals, and delicious! Perfect for a healthy breakfast for kids. Cereal boy thought they tasted like pumpkin muffins.