We´re having a group project at school for the moment. It´s not really hard. There´s really not a lot to do. It´s not very time consuming. We just have to get together, from time to time, to figure out what to do next and to plan and divide the tasks between us. Quite frankly, I feel like I´m having a vacation, because there are so little to do, so few lectures, and the ones we have finish before noon, so there´s a lot of time waiting to be filled! It´s not like I have a job, a specific hobby or workout schedule, so what else to do than bake! Wait, I guess that IS my hobby!😉
I´ve been trying out a few recipes from my beloved Baking from my home to yours, which I feel obliged to, as it was such a hassle to get it. But within the muffin section I have only tried one recipe – the great grain muffins. On the other hand, I´ve baked them a couple of times, cause they are so tasty! But if the rest of the muffins are as good as them, I think I ought it to myself to bake my way through them! I wanted to bring some muffins to school for my group to enjoy, for a day we planned to stay at school finishing our project. And since I and my fellow students study nutrition, I decided the carrot muffins would be appropriate! Slightly healthier, but still with the sweetness and moistness of a regular carrot cake, but without the frosting. Though frosting probably could work out very well too… (Or maybe omitting the frosting is the the health-alibi. Whatever. When you put vegetables into muffins it equals healthy in my world!)
So, the verdict: They were absolutely lovely! I got praises and requests about the recipe from the group, they were a total hit! I loved their moistness, but without that greasy feeling. And they´re just sweet enough, without leaving you with a feeling of going into a sugar-coma. And – believe it or not – I actually didn´t miss the frosting! I did put some butter on, just to try it out, but I guess that´s just me. I butter everything! But there was really no need to. I did cut back a little on the oil and sugar, which wasn´t a problem, and next time I´ll try to substitute some of the flour with whole wheat too. And, before you dig in, I have to say: let them cool. It´ll be worth it. The flavour intensifies and they become so much better! And I loved the different textures provided by the carrots, raisins and walnuts. I didn´t have coconut, so I left that out, but I guess that would be a nice addition texture- and taste-wise! I´ve actually never tried coconut in carrot cake, so I guess it´s time to face that fear! Next time. Because there will certainly be a next time with these!
Carrot Spice Muffins
from Baking: From My Home to Yours, by Dorie Greenspan
makes 12 muffins
2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/3 cup (packed) light brown sugar
2/3 cup flavorless oil, such as canola, safflower or corn
2 large eggs
3/4 cup whole milk
1 teaspoon pure vanilla extract
1 cup shredded carrots (about 3, peeled and trimmed)
1/2 cup shredded sweetened coconut
1/3 cup moist, plump currants or raisins
1/3 cup pecans or walnuts, toasted, cooled and chopped
Getting Ready: Center a rack in the oven and preheat the oven to 375 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pans, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.
In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, ginger, baking soda, and salt. Stir in the brown sugar, making certain there are no lumps. In a large glass measuring cup or another bowl, whisk the oil, eggs, milk, and vanilla extract together until well combined. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough – a few lumps are better than over-mixing the batter. Stir in the carrots, coconut, currants, and nuts. Divide the batter evenly among the muffin cups.
Bake for about 20 minutes, or until a thin knife inserted in the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold. Or just leave them the way they are!