Bake: Carrot Muffins


We're back!  We took the month of July off to move (yay dishwasher!  yay outdoor space!).  Now that it's August and we're (somewhat) unpacked, expect to see plenty of posts.

For the first recipe in the new apartment, I made these delicious carrot muffins with cream cheese frosting.  They're somewhere between muffins and cupcakes, but calling them muffins makes it ok to eat them for breakfast.  Enjoy!




Carrot Muffins
Prep Time: 15 minutes
Total Time: 45 minutes
Yield: 12 muffins and 24 mini-muffins

2 c shredded carrots
16 oz vanilla yogurt
1.5 c sugar
0.5 c vegetable oil
3 eggs
2 c flour
1 tsp baking soda
1.5 tsp baking powder
3 tsp salt
0.5 tsp cinnamon
0.25 tsp nutmeg
0.25 tsp allspice
8 oz cream cheese
6 oz unsalted butter
1 cup powdered sugar

(1) Preheat oven to 350 degrees
(2) Mix together oil, yogurt, and sugar

(3) Add carrots and eggs, mix until blended

(4) In a separate bowl, combine flour, baking soda, boaking powder, 1 tsp salt, cinnamon, nutmeg, and allspice

(5) Slowly add dry ingredients to wet ingredients, just until combined

(5) Line muffin tins with paper liners

(6) Scoop batter into paper liners until about 75% full

(7) Bake for about 15 minutes, rotating the pan halfway through

(8) Meanwhile, mix together cream cheese, butter, and 2 tsp salt until smooth

(9) Add powdered sugar slowly until frosting reaches desired sweetness

(10) Transfer to a pastry bag to frost muffins

(11) Keep refrigerated for best quality

Notes:  Muffins are done when a toothpick inserted in the center comes out clean.  Our pastry bags were still packed, so I used a ziplock bag with a corner cut off to pipe the frosting.

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