Tuesday, February 1, 2011

Carrot Muffins

What better way to spend a snow day stuck indoors than do a bit of baking?  I wasn't feeling too inspired for cookies so I decided to make carrot walnut muffins. This recipe is from my friend/ex-co worker from Calgary's husband- Bruce. I've been making these muffins for the last 6 years and they never fail. I've tweaked them a bit over the years. They make a very great snack or even a breakfast item with cup of coffee or chai.


- 1 c flour
- 1/4 cup oat flour (optional- grind oats in a spice grinder for a flour consistency)
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2  cup toasted walnuts or pecan
- 3/4 cup olive oil (you could use vegetable oil)
- 2 eggs beaten lightly
- 1 tsp vanilla
- 1/2 cup shredded carrots

  1. Mix the first four ingredients in a bowl
  2. Combine the rest of the ingredients except nuts in another bowl
  3. Slowly incorporate the dry ingredients into the wet ingredients
  4. Mix well
  5. Add nuts
  6. Bake at 325F for 30-45 minutes (check for done-ness at 30 minutes). It greatly depends if you are making muffins or cake. 

- 4oz Philly cream cheese
- 1/4 cup margarine
- 1 c icing sugar
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract

Cream margarine and cream cheese together. Add icing sugar gradually. Finish by adding extracts.

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