Sunday, January 5, 2014

Carrot Muffins

Step 1: Distract your bunny so you can use their carrots for baking.

Benny likes helping with gift wrapping

2 cups grated carrot
1 1/3 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
1 1/4 teaspoons baking powder
1/2 teaspoon salt
3 eggs
1 cup white sugar
3/4 cup vegetable oil
1 teaspoon vanilla extract

1. Preheat oven to 350F. Line with muffin pan with baking cups. 
2. Sift together the flour, cinnamon, baking soda, baking powder, and salt; set aside.
3. Beat the eggs and sugar until frothy and lightened in color. 
4. Stir in the oil, vanilla, and grated carrot. 
5. Fold in the flour mixture. 
6. Pour the batter into muffin tins, ~2/3 full.
7. Bake 15 to 20 min. Let cool on wire racks 1-2 min.

Optional: Cream Cheese Frosting
1/2 cup of butter, room temperature
8 oz of Philly cream cheese, room temperature
2 - 3 cups of Confectioner's sugar
1 teaspoon of vanilla extract

1. Cream butter and cream cheese together on medium speed for about 3 minutes or until smooth. 
2. Add vanilla and mix. Slowly add the sugar. Keep adding until you get to desired sweetness and thickness.
3. Frost and chill until ready to serve.

Enjoy with a cup of coffee
(I like mine without cream cheese frosting)

Happy baking!

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