Happy Memorial Day! Today my recipe is Carrot Muffins, only because Ashley was going to a friend's BBQ party and wanted to take something for dessert. After looking in my sparsely stocked refrigerator, I found 2 bags of carrots and suggested Carrot cake. Unfortunately, she didn't have a lot of time, so we decided muffins would be quicker.
I had been thinking about making the Carrot muffins with cream cheese filling recipe I'd seen earlier on a blog called "The Delicious Life". It's such a great idea - she puts a cream cheese/cheesecake kind of filling in the cake batter, then when baked you get the carrot cake and cream cheese together! Yummm...
Such is life, I didn't have any cream cheese or icing (confectioner's sugar) in stock, so I'm still dreaming about it. However, this muffin recipe from my "Let's All Cook" website, is pretty reliable and basic. Don't forget that carrot cake always tastes better the next day, somehow it becomes moister and more flavorful. They are a very nice treat for breakfast if you keep them in the freezer. Defrost them in the microwave for one minute. The recipe for cream cheese frosting is also on my website, but if you are tempted to make the cheesecake filling, please let me know how it turns out.
Carrot Muffins (Makes 16)
Ingredients:
1 cup all-purpose flour
1/2 cup wholewheat flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1 cup organic sugar
1 cup canola oil
3 large eggs
1 teaspoon vanilla extract
2 cups grated carrots
1 cup raisins
1/2 cup chopped walnuts
Directions:
I had been thinking about making the Carrot muffins with cream cheese filling recipe I'd seen earlier on a blog called "The Delicious Life". It's such a great idea - she puts a cream cheese/cheesecake kind of filling in the cake batter, then when baked you get the carrot cake and cream cheese together! Yummm...
Such is life, I didn't have any cream cheese or icing (confectioner's sugar) in stock, so I'm still dreaming about it. However, this muffin recipe from my "Let's All Cook" website, is pretty reliable and basic. Don't forget that carrot cake always tastes better the next day, somehow it becomes moister and more flavorful. They are a very nice treat for breakfast if you keep them in the freezer. Defrost them in the microwave for one minute. The recipe for cream cheese frosting is also on my website, but if you are tempted to make the cheesecake filling, please let me know how it turns out.
Carrot Muffins (Makes 16)
Ingredients:
1 cup all-purpose flour
1/2 cup wholewheat flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1 cup organic sugar
1 cup canola oil
3 large eggs
1 teaspoon vanilla extract
2 cups grated carrots
1 cup raisins
1/2 cup chopped walnuts
Directions:
- Preheat oven to 350 degrees Fahrenheit.
- Grease 2 x 12 hole muffin pans with non-stick spray.
- Sift together the dry ingredients - flour, baking soda, salt, cinnamon and nutmeg.
- Beat together the sugar, oil and eggs in a large mixing bowl or Kitchen Aid mixing bowl.
- Add the vanilla and dry mixture. Mix well.
- Finally mix in the carrots, raisins and walnuts.
- Divide the mixture equally into the muffin pan, I use an ice cream scoop. Should get about 16 - 18 muffins.
- Bake for 20 - 25 minutes or when a toothpick inserted in the middle comes out clean.
- Allow to cool on a wire rack.
- Remove from pans and store in airtight cake tin or plastic storage bags.
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