Good morning! Not so great because its Monday? How about some sweet smelling baked goods to wake you up?
I’ve been really taking it easy on the baking. It mostly has to do with the fact that other than renovating my new place, its been a lot of shifting and sorting through my stuff taking up most of my weekends. The intention is always there. I’m a baker at heart. Nothing quite replaces the feeling of whipping up a batter of sweetness. Its my dream to become a successful baker but time is rather scarce right now. Any event is a good excuse to put my other duties aside and get out the spatula and preheat the oven. My mom already baked a bunch of stuff so I decided to bake a batch of muffins for my boyfriend’s mom. After some thought, I remember that she loves carrot cake/muffins, etc.
I recently got this new cookbook with lots of delicious recipes that I’ve been dying to try out. This book is called Butter Baked Goods by Rosie Daykin. In the carrot ingredient, I had a choice of a carrot cake (that required too much work) so I went for the Twice-a-Week/Morning Glory Muffins.
I made a few small changes but here is the recipe:
Makes 12 muffins
2 1/2 cups all-purpose flour
1 3/4 cups granulated sugar
1 tbsp cinnamon
2 tsp baking soda
2 cups grated carrots
1 cup sultana raisins
1 cup unsweetened shredded coconut
1 cup chopped pecans
1 large apple, peeled, cored and grated
4 large eggs
1 cup vegetable oil
1 tbsp pure vanilla
1. Preheat the oven to 350F.
2. In a large bowl, combine the flour, sugar, cinnamon, baking soda, carrots, raisins, coconut, pecans and apple and mix well.
3. In a separate bowl, whisk together the eggs, oil and vanilla.
4. Add the liquid ingredients to the dry ingredients and mix until just combined.
5. Use the ice cream scoop to divide the batter evenly between the paper liners
6. Bake in the preheated oven for 35 minutes.
7. Remove from the oven and allow the muffins to cool slightly in the pan, then transfer to a wire rack to cool completely.
As mentioned before, I made some little changes here. Most of it includes swapping lacking ingredients and excluding others. First of all, I excluded raisins (because I don’t have them) and apples (because I was tired of grating). Second, I replaced chopped pecans with slivered almonds because thats all I had. Also for the baking time, depending on your oven, I suggest for you to lower the baking time by just a little. Mine were ready in about 25 minutes.
Phoebe @Starry Traveler dropped by to hang out a bit and she’s not a huge cinnamon fan. This muffin has more than usual amount of cinnamon but somehow the variety of ingredients balances out the taste really well and she liked it. I wasn’t too sure how removing the apple and raisins would be for the recipe but I actually like the taste that it gave. Plus, its more focused on emphasizing the carrots and sweetness and adding a nice chewy part with the coconut shreds and crunchy with the almonds. Very nice for the taste buds!
The only thing time consuming about this recipe is grating those carrots. I’m not much for grating anything so my inexperience made me incur some slight cuts. Be very careful! Other than that, have fun and enjoy! It is truly a heavenly mix and I’m not much of a muffin person, so that says a lot 🙂
Lets hope I start getting back into my foodie and baker lifestyle. I seriously missed it a lot! 🙂
Are you a muffin person? How about carrots and/or cinnamon? What do you think of this?