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Rather than save stacks of magazines from years gone by,  I make it a habit to rip out the pages from my magazines that I am super impressed with.  And that’s where this recipe came from.  The original recipe for these muffins was featured in one of my favorite magazines; Country Living (January 2009).

I significantly modified the original recipe, and while there is a little more tweaking to yet to be done, I think I am onto something here.  Frosted Carrot Muffin anyone?

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Frosted Carrot Muffins

Preheat oven to 375 degrees.  Line 16 standard-size muffin pan cups with baking wrappers and set aside.

1/3 c. olive oil
1/4 c. granulated sugar
1/3 c. brown sugar
2 large eggs
3 tbsp. milk
1 c. grated carrot
1/4 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. vanilla extract
2 c. all-purpose flour

In a large bowl, cream together oil, sugars, milk, and eggs.  Mix  in salt, baking soda, baking powder, cinnamon, vanilla, and flour.  Fold in grated carrot.  Divide batter equally between baking cups.  Bake for about 20 minutes, or until toothpick comes out clean when inserted into the center.  Immediately remove muffins from the pan and cool completely.  Frost with your favorite frosting recipe. 

As far as the tweaking goes, I’m going to work on making this muffin slightly moister.  I’ll be sure to update you once I accomplish that.

Do you rip pages from your favorite magazines to refer to later?  Or, do you have stacks of magazines to refer back to?

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One Response to Frosted Carrot Muffins

  1. M. Parker says:

    Frosted Carrot Muffins are always a YES to me. I would personally use a cream cheese frosting for mine. Yum~

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