Friday, August 29, 2008

spiced carrot muffins.



I fully admit that I am completely obsessed with muffins. No, not the kind you get at your local coffee shop or god forbid, a convenience store- I'm talking about the soft, warm muffins that are made fresh in the kitchen or inside a great bakery. Thinking about it, I am quite sure that I basically love them all: banana nut, bran, apple, chocolate chip (especially double chocolate chip), maple, blueberry, etcetera. One of my favorites, though, happens to be carrot, perhaps due to my extreme adoration of carrot cake. I don't really know what it is but carrots seem to give off this certain sweetness and flavor that I am completely in love with when mixed with the usual combination of cinnamon, nutmeg, and cloves. Plus, they are known for adding a great amount of moistness. Carrot baked goods are also a great way to use carrots that are starting to get a bit limp (I had some from Saturday's farmers market that had lost all their crunch).

These spiced carrot muffins are the perfect addition to a cozy morning or an afternoon tea. Or really, add a little more sugar to the batter and slather on some cream cheese frosting and you've got yourself a delicious cupcake.





Spiced Carrot Muffins: adapted from Everyday Food Magazine

Ingredients:

1 3/4 cups all-purpose flour
3/4 cup sugar
2 teaspoons pumpkin-pie spice
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup plain or vanilla yogurt
4 tablespoons unsalted butter, melted
1 large egg
2 1/2 cups shredded (about 5 medium) carrots

Directions:

Preheat oven to 375 degrees F.
Line twelve cups of a standard muffin tin with paper liners or grease muffin tin; set aside.
In a large bowl, stir together flour, sugar, pumpkin-pie spice, baking powder, baking soda, and salt; set aside.
In another bowl, whisk together yogurt, butter, and eggs. Make a well in the center of the flour mixture, and add yogurt mixture. Stir until just combined. Fold in carrots.
Spoon batter into prepared muffin cups. Bake muffins until a toothpick inserted in center of one comes out clean, about 20 minutes. Transfer to a rack. Serve warm or at room temperature.

7 comments:

nathalie said...

i was just thinking of making muffins for my fiancé to take to work on tuesday morning after the labor day weekend. this will be so perfect! thank you!

Bijoux said...

Love the photo of the chubby kid fingers hovering over the muffin - sweetness :)

Antonio Tahhan said...

muffins are also my weakness!! blueberry is my absolute favorite, but these carrot ones look tempting :)

slowlikehoney.net said...

I too enjoy carrot muffins. They seem less over-the-top than carrot cake although lord knows I could eat carrot cake everyday :) I like adding a little brown sugar instead of white as it adds a nice moist bite. Wonderful pictures :)

maya said...

thank you, i was searching for the perfect carrot muffin. and i plan on making this asap, i love you blog, its absolutely lovely and the photos are amazing.

truzz said...

I just made these and they are wonderful :)
i used 1 cup of whole wheat flour instead of white to add some nutrients and olive oil instead of butter.

Nancy said...

Have made these two times in the last week. They are wonderful! Love this food blog . .keep going. Photography is inspiring. Tx.