I've always liked carrot cake.. The sweet taste of those orange creatures along with the perfect aroma of cinnamon.. Tastes just like heaven, don't you think?
I've been promising myself for a while that I would make some carroty muffins as a treat... So now's the time.. Whee~~ *jumps for joy*
The muffins came out lacking a bit of carrot taste, so I guess next time, I'd put in more carrots. But no complains from the friends I fed. They all loved it.. (or they were too hungry to care, I wasn't too sure which.)
50 g pecans or walnuts, toasted and coarsely chopped ** I didn't have any nuts handy, so I went without, it turned out just fine.**
270 g grated raw carrot (about 2-3 peeled carrots)
1 large apple, peeled and grated
260 g all-purpose flour
250 g granulated white sugar
3/4 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
3 large eggs
3/4 cup (180 ml) safflower, corn, or canola oil
1 teaspoon pure vanilla extract
- Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Place paper liners in 18 muffin cups.
- Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely. **Skip this if you have omitted the nuts.**
- Peel and finely grate the carrots and apple. Set aside.
- In a large bowl whisk together the flour, sugar, baking soda, baking powder, salt, and ground cinnamon. Stir in the nuts. Set aside.
- In a separate bowl whisk together the eggs, oil, and vanilla extract. Fold the wet ingredients, along with the grated carrot and apple, into the flour mixture, stirring just until moistened. Evenly divide the batter between the prepared muffin cups and bake for 20 - 25 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and let cool on a wire rack. After about 10 minutes remove the muffins from the pans and cool completely on a wire rack before frosting.
Makes 18 standard-sized muffins.