Tuesday, September 14, 2010
Carrot Cake Muffins
How does my picture look? I tried to make it look more professional. Any tips from my photography inclined readers? I brewed the coffee just to take this picture!
These are carrot cake muffins. I've had the recipe for about a year, it came from the side of a bag of sugar. It caught my eye because it is dairy free and includes a vegetable! I'm going to give you the original recipe, which is fabulous, but I made a few substitutions to make it healthier. I used half white, half 100% whole wheat flour, half the oil, added 1/4 cup unsweetened applesauce (to replace the oil), used 1 tbsp of ground walnuts instead of chopped (didn't have chopped in the pantry), added 1 tbsp of ground flax seed, and added a little bit of chopped pineapple. I also decreased the sugar to slightly more than a 1/2 cup. The result was very good, perhaps a little too heavy on the nutmeg. I used the same amount, but maybe decreasing the sugar brought the spices out a little more. My kids still ate several (and so did I). I have added raisins in the past with success. I hope you enjoy them!
1 cup granulated sugar
1/2 cup vegetable oil
1 1/2 cups grated carrots
2 tbsp pineapple juice
1/2 cup walnuts, chopped
1 1/4 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1. Preheat oven to 350 degrees and grease and flour a 9 inch square baking pan. (I made 42 mini muffins instead)
2. In a large bowl, beat together eggs and sugar until creamy.
3. Stir in vegetable oil until well combined.
4. Add grated carrots, pineapple juice and walnuts. Mix well.
5. In a separate bowl combine flour, baking powder, salt, cinnamon, and nutmeg. Mix well.
6. Add flour mixture to carrot mixture; stir until just combined.
7. Pour into greased and floured baking pan and bake for 25-30 minutes or until toothpick inserted in the center comes out clean.