Carrot Cake Muffins
Carrot Cake Muffins
It’s a guest post! This is from my sister, and it’s really just an email she sent me. I tried this recipe, and I don’t have anything to say beyond what she wrote. Actually, that’s wrong, I do have some things to say. But here’s what she has to say:
Here is my current favorite recipe. Adapted from http://www.foodnetwork.com/
Carrot Cake Muffins
- 1/4 cup canola oil
- 2/3 cup dark brown sugar*
- 2 large eggs
- 1/2 cup applesauce
- 1 teaspoon vanilla
- 2/3 cup whole-wheat flour**
- 1/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 cups finely shredded carrots (takes almost 1 pound)***
- 1/4 cup chopped pecans
“see, I really like to eat them too.”
Makes 12. Can fill muffin tins pretty full. Bake at 350.****
I shred the carrots and pecans in the blender. [My twenty-month old] finds GREAT pleasure in loading the carrots into the blender, putting the blender lid on, pushing the buttons of course, whisking the batter together, trying to help fill the tins, and of course eating lots of the batter. He would also like to help check them while they are in the oven, but that part is not allowed.
*I used a little less sugar, and it wasn’t dark. They were sweet enough.
**I just used almost one cup of whole wheat white. Bad idea.
***284 grams, by my measurement. This is slightly more than one pound. One pound would probably work, though. Turns out that just using the rest of a formerly 2-pound bag doesn’t work, though. At least, not when “the rest” is “almost all.”
****For a long time. Longer than I did the first time. Thirty minutes would be a good starting point.
Need some guidance on how to mix these? Use the muffin method!
My daughter had two of these after her nap. A couple hours later, while my husband was in the kitchen, he was confused by her insistence about something, then figured out that she was asking for a muffin. “She wants one of these, whatever they are.”
