Sunday, February 28, 2010

Carrot Spice Muffins


I started to feel like an impostor cook so yesterday I grabbed a cookbook & threw together these muffins for my kiddies. If you want an indication that your kids haven't had a home made baked snack in awhile observe how long they are willing to stand in front of the oven & count down the seconds till it's finished baking. Mine, stood there for 7 minutes counting it down......grim!

So, this recipe come from my reliable source Dorie Greenspan, I've even tagged all the recipes of hers that I've covered so far on this blog. They are generally WINNERS! So take heed. And here's the recipe for the muffins(changes I made in blue):

2 c flour
1/2 c sugar
1/3 c light brown sugar (I only had brown sugar so I used a little less than 2/3 cup of sugar total)
1 tbsp baking powder
1 1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp baking soda
1/4 tsp salt
2/3 c flavorless oil, such as canola, safflower or corn
2 large eggs
3/4 whole milk
1 tsp pure vanilla extract
1 c shredded carrots
1/2 c shredded sweetened coconut (I didn't have these so I upped my carrots to 1 1/2 c)
1/3 c moist, plump currents or raisins
1/3 c pecans or walnuts, toasted, cooled & chopped

Center rack in the oven & preheat the oven to 375f (180c) grease 12 molds in a regular size muffin pan, or 6 jumbo muffin tins.

In a large bowl whisk together dry ingredients. In a large glass measuring cup of bowl whisk oil, eggs, milk & vanilla extract together until well combined. Pour the liquid ingredients over the dry ingredients & with a whisk or rubber spatula, gently but quickly stir to blend. Don't worry about being thorough -- a few lumps are better than overmixing the batter. Stir in the carrots, coconuts, currants & nuts. Divide the batter evenly among the muffin cups.

Bake for about 20 min, or until a think knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from it's mold.
Note: These muffins are great warm but taste even better when they're given a little time to cool. Like many sweet spices the flavor intensifies with time. Best eaten the day they are made but if you keep them overnight, give them a toss into the oven for a few min, or split in the toaster.

4 comments:

Lisa said...

hmmm I have lots of soggy carrots in my fridge I may have to make these

Lolo said...

Al I'm loving your pictures! Seeing all your yummies puts my tummy in tummy heaven, one of these days I'll muster up the cooking courage & put your recipes to practice! ;)

Jay said...

I can't make these because I looked all over my kitchen and I couldn't find our "think knife."

Nina said...

Yahahah, Dad! I'll get u a "think knife" - will be fun to c u make these! :D