Wednesday, October 19, 2011

CARROT CRAISIN MUFFINS


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.

GLAZE
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.

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