Where Cooking is Fun
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Thursday, October 28, 2010

"Carrot Cake" Muffins

If you visit our blog often you know that I LOVE carrot cake...its right up there at the top of my YUMMY list! I made these Carrot Cake Muffins for breakfast one morning (even doubled the batch, so I ended up with 2 dozen muffins) I thought that I had plenty for breakfast as well as for the following morning...much to my surprise, everyone ate several while they were nice and warm, with melted butter... and then they pieced on the rest of them all day long...so I didn't have ANY left for the next day. Oh well, they were a hit and I am sure I will be making them again soon. Give these delish little muffins a try...its like eating "Carrot Cake" for breakfast and getting away with it.

Carrot Cake Muffins
3 eggs
1 1/2 c. flour
1 1/2 c. grated carrots
3/4 c. sugar
1/2 c. milk
1/2 c. melted butter
3 t. cinnamon
1 1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 t. vanilla
1 t. nutmeg

Combine flour, cinnamon, baking powder, baking soda and salt. Set aside. Cream eggs and sugar, add carrots, milk and melted butter; mix well. Add the dry ingredients and stir until combined and moist. Spoon batter into muffin cups or a well greased muffin pan. Bake at 400 degrees for 15-20 minutes.

Glaze:
1c. powdered sugar
mix in just enough milk to make a thin glaze, but not watery

Drizzle over the top of hot muffins OR wait 10 minutes and then drizzle over the top of muffins. If you top the muffins immediately the glaze soaks into the muffins, if you wait it will sit right on top like a thin frosting....I like them both equally as well...YUM!

Happy Cooking~
Julie

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