Carrot muffins

24 Nov

Carrot Muffins

Breakfast is the most important meal of the day but it is always rushed when one has to get to work quickly.  Sandwiches need time to assemble and sometimes come apart as you gobble it down while walking.  Cereals are out of the question – there’s no such thing as eating on the go.  Plain bread isn’t a rounded meal at all.  Muffins?  The answer to my prayers!

Muffins are a great solution for so many reasons:

  1. Easy to make
  2. Sweet or savory
  3. Many flavors
  4. Some freeze well
  5. You can make a meal out of these little things

I accidentally bought 2 bags of carrots so I decided to make a batch.  Prep time was 15 minutes.  Baking time 20 minutes.  Quick and easy!  I omitted the cream cheese as it’s fattening and they don’t freeze too well.

Carrot Muffins

(Adapted from The Delicious Life)

Makes 12 medium muffins

Ingredients

1.5 cups all purpose flour

1.5 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

2/3 cup sugar

1.5 cup carrots shredded

3 eggs

2/3 cup oil

1/3 cup pine nuts

Method

  1. Preheat oven to 180 degree celsius.
  2. Combine all the dry ingredients together in a mixing bowl and stir.
  3. Combine the wet ingredients and mix well together,
  4. Combine the wet and dry ingredients and gently mix until it just comes together
  5. Scoop batter into muffin tins that are lines with paper liners.
  6. Bake for 20 minutes or until skewer comes clean after inserting into the centre of the muffin.

Tips

  1. Use some flour and pour it into the container with oil to soak up the last bits of oil and make cleaning a lot easier.
  2. Don’t over mix the batter otherwise the muffin becomes tough.
  3. A chinese soup spoon makes transferring the batter a lot easier.
  4. I fill my liners till they are full to get a overflowing muffin.  But if you don’t want them to peek up from above the liner, fill it to 3/4 full.
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4 Responses to “Carrot muffins”

  1. Michaela November 25, 2010 at 7:42 am #

    I do something similar but with pumpkin instead of oil.. also delicious. Do you know what it is that makes these freeze well? I’ve had muffins that freeze well and others that don’t, but I haven’t found a pattern yet.

    • brainybairn November 25, 2010 at 10:36 am #

      My repertoire is limited but I have found that anything with icing doesn’t freeze well. Cream cheese also doesn’t freeze well – the taste is ok but the condensation after defrosting makes the muffin look sad and sticky. What muffin didn’t freeze well for you? I’ve also tried apple sauce to replace 1/2 of the oil and it worked well too! Must try the pumpkin some time.

  2. theordinarycook November 25, 2010 at 5:05 pm #

    These sound lovely and I like the idea of using apple sauce.

Trackbacks/Pingbacks

  1. 2010 in review « The Accidental Weekend Chef - January 7, 2011

    [...] The busiest day of the year was November 24th with 571 views. The most popular post that day was Carrot muffins. [...]

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