When a recipe says to start your day with a nutritious and delicious
muffin, I don't hesitate.
Lately I have enjoyed stirring up various kinds of muffins.
They do not take a lot of time nor are they difficult to make.
Today I made this carrot muffin which has been in my recipe file for
a long time. I did not remember they were so scrumptious.
Whisk together the wet ingredients with the sugar.
Stir in the dry ingredients; add the goodies... so simple.
Spoon into muffin cups.
A nice rounded dome laced with craisins and carrots.
I did get a little carried away with the glaze.
CARROT CRAISIN MUFFINS
1 ½ cups all-purpose flour
1 tsp. cinnamon
1 ½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
Blend dry ingredients; set aside.
2 large eggs
1 cup brown sugar, lightly packed
1/3 cup buttermilk
1/3 cup vegetable oil
½ tsp. vanilla
In a large mixing bowl, whisk together eggs, sugar, buttermilk,
oil and vanilla. Add flour mixture, stirring just until moistened.
1 ½ cups shredded carrots
½ cup craisins (dried cranberries)
¼ cup chopped pecans
¼ cup shredded coconut
Stir in carrots, craisins, pecans and coconut.
Spoon batter into 12 greased or paper-lined muffins cups.
Bake in preheated 350° oven for 16 to 18 minutes or until golden brown.
Cool slightly and drizzle with glaze if desired.
¼ cup (2 oz.) cream cheese
1 tbsp. butter or margarine, melted
1 cup powdered sugar
2 tbsp. milk
½ tsp. vanilla
Combine all ingredients; beat together until smooth.
Drizzle over muffins.