Spring is the time for one of my favorite vegetables - the mildly garlicky wild greens known as ramps, wild garlic, ramsons and so on in English. Ramps are still too obscure to be cultivated much, so you can only get them for a short time - which is not a bad thing really, because then you can look forward to them for the rest of the year. Carrots on the other hand are available year-round, but locally grown spring carrots just seem to be sweeter and tastier.
The best way in my opinion to capture the essence of ramps is to turn it into a pesto, a very easy thing to do if you have a food processor. And I've recently discovered the joys of carrot purée - finely shredded carrots that are steam-braised with a little butter just until they are tender, then mashed. And then, you can turn the concentrated vegetable paste in either case into a delicious savory muffin.
These little muffins take a bit of effort to make, since you need to make a pesto or a puree of vegetables first. But they are worth it. The muffin batter itself is very easy. Make a batch at a time and freeze the extras. If you make them small enough, you can pull one out of the refrigerator in the morning and it will be defrosted and fresh-tasting at lunch time.