Now we all have more time to bake and try new things, I am joining in and bake more. I had a ton of carrots from my veggie bag last and this week and as I miss my once-a-week coffee shop breakfast muffin, I thought why not, let’s have a go. FYI my favourite breakfast muffins are blueberry but they are not yet in season, although you can find them of course all year a round now. I might pick up some frozen ones in next weeks shopping run. ( anyone else loving the once per 10 day shop up, not having to pop in different shops every few days is heaven) ( no I still don’t shop in grocery stores, I admit I tried it once during confinement but it just depressed me )
I had no butter in the house but did have coconut oil, I made my muffins without nuts ( none left) but added tons of spices like ground cinnamon, ground cardamon, crushed cloves, ground ginger and nutmeg. Again whatever I have I use, this is not the time to run out to the shops to get that 1 ingredient, just be creative and substitute.
MUFFINS – there are actually 2 types of baked goods referred to as muffins. In the UK this is type of flatbread cooked on a griddle as elsewhere it is a single size sweet cake. The greeks way back when brought us the flat version and the French talked about “mould-pain” ( sof bread) that moored into muffin over time. I think today we know them mostly as American muffins., Who does not remember that hype of the Magnolia bakery in New York back in the 90ties with people lined up around the block for hours to be able to snatch one up.
- Grate your carrots yourself, don’t buy the ready made, plzzzz
- Definitely need brown sugar for this recipe
- Coconut oil can be replace by vegetable oil in equal measure or half and half.
- Don’t ve muffin tins, neither did I, I used some silicon moulds I had, but you can also just make a loaf.
- a cupcake should be moist and light in texture, so don’t over-bake it.
The tulips I grew in my garden this spring, just planted a ton of bubbles in the fall and I ve been soo enjoying them working from home.
My carrot and spice muffins with cream cheese frosting
Yield 12 cupcakes
- 400 gr dark brown sugar
- 200 gr coconut oil ( melted) or vegetable oil - or half-half
- 3 eggs
- 300 gr flour
- 300 gr grated carrots
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- pinch of salt
- spices: a teaspoon of each - cinnamon, ginger, nutmeg, cloves, cardamom and vanilla
for the cream cheese and decoration:
- 200 gr cream cheese
- 100 gr cream or sour cream or yogurt
- 30 gr icing cugar
- 1 carrots, cut in thin slices lengthwise
- Add in a bowl the sugar, oil and eggs and mix to combine.
- Add to a different bowl the flour, baking powder and soda, salt and all the spices.
- Add to the dry ingredients the wet ingredients and fold it in till well combined.
- Add the carrots ( nuts if you like) and fold to combine.
- Fill up the muffing tins, and bake in a preheated oven at 180C for about 20 to 25 minutes. Remove from oven and let rest and cool down completely.
- Add the cream to the cream cheese and with handheld or stand mixer, mix till smooth.While whipping, gradually add the icing sugar. Place in fridge till muffins are totally cooled down.
- To finish: use a piping bag to decorate the muffins with the cream cheese frosting and roll up the slices of carrots, and nestle them in the cream cheese.
on www.leeksandhighheels.com by Sandra Slawinski
These are so gorgeous and by no mean light with the amount of sugar in the recipe. But hey, it puts a smile on my face.
not paid to post, used my cake stand by asa collection Gemany.