Recipe#9: carrot muffins
“Good things come to those who bake.”
2 – 3 carrots, peeled and grated
1 small apple, peeled and grated
60 gr (1/4 cup) chopped walnuts
180 gr (1 1/3 cup) all-purpose flour
150 gr (¾ cup) granulated sugar
½ tsp baking soda
1 tsp baking powder
1 ½ tsp ground cinnamon
120 ml vegetable oil
1 tsp vanilla extract
Cream cheese frosting (optional):
50 gr (¼ cup) butter
100 gr (½ cup) cream cheese
3 tbsp powdered sugar
½ tsp vanilla extract
Preheat oven to 180° (350 F).
In a bowl, combine the flour, sugar, baking soda, baking powder and ground cinnamon. Add the chopped walnuts. In another bowl, mix together the eggs, oil and vanilla extract.
Fold the wet ingredients, together with the grated carrots and apple, into the dry ingredients until combined. Don’t overmix! Pour the batter in the muffin cups and bake for 20 minutes. Remove the muffins from the oven, cover them and let them cool completely.
For the frosting, beat the butter and cream cheese until smooth. Gradually add the powdered sugar until fully combined then beat in the vanilla extract. These amounts will allow you to lightly cover the muffins with a a small dollop of frosting, halfway between a muffin and a cupcake!