Tuesday, March 14, 2006

Carrot Muffins

I'm 99% "cook" and maybe 1% "baker" but I happened to be in the mood to make something sweet tonight. I've honesly never made carrot cake or muffins before, but here they are. Beginner's luck, I guess, as they were perfect (not that I'm inclined to post things that are either boring or just plain bad).

12 ounces (approximately 2 and 1/2 cups), all-purpose flour
12 ounces grated carrots
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon salt
10 ounces sugar, approximately 1 and 1/3 cups
2 ounces dark brown sugar, approximately 1/4 cup firmly packed
3 large eggs
6 ounces plain yogurt
6 ounces vegetable oil

Preheat oven to 350 degrees C.

I used some butter-flavored Pam(tm) on a couple of muffin pans.

Put the carrots into a large mixing bowl and set aside.

Put the flour, baking powder, baking soda, spices, and salt in a bowl, and combine. Add this mixture to the carrots and toss until they are well-coated with the flour.

In a 2ed bowl combine the sugar, brown sugar, eggs, and yogurt until smooth. Pour this mixture into the carrot mixture and stir until just combined. Scoop out into muffin tins (I got 18 muffins) and bake for 25-30 minutes (more or less, use a toothpick to test them).

Remove from the oven and allow to cool 15 minutes in the pan. After 15 minutes, turn out onto a rack and allow to cool completely. Reach for the cream cheese frosting if you've been good today.

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