So today we made what I am going to call "Autumn Medley Muffins". The base of these muffins is actually a carrot cake recipe from this book:
Love these cookbooks. I have about 20 different ones.
We grated a 3lb bag of carrots with our food processor and will freeze what we didn't use today for more carrot cake and muffins.
My assistant today was my little Jack. Whenever I open the pantry and start pulling out ingredients, he runs to the kitchen and drags a chair over the island...he doesn't care what we're making, he just wants to be involved.
So first we combined sugar and oil with the beaters. (Recipe is below).
Then we added the eggs. Jack likes to try to crack the eggs. Taking this picture was a bit tricky, but we managed :)
Then we added vanilla and used the beaters again.
We added flour, baking soda, baking powder, salt, and cinnamon. Then we added about 1/2 cup of pumpkin puree, which I had left over from making cheesecakes earlier in the day.
Then we added our 2 cups of grated carrot...
And, another add in, also not in the original recipe, a handful of sunflower seeds. I added these because they are in the carrot muffins my grandma has at her house and I like the way they taste.
This recipe made about 16 muffins.
Then, clean up time. Mommy's job. Jack found other things to do.
The finished product:
So, with the 2 cups of carrot, 1/2 cup pumpkin puree, and the seeds, I think these muffins are a good snack choice.
Even though his facial expression is questionable in this picture. I assure you, Jack approved.
Below is the Company's Coming Carrot Cake recipe. I chose to add the pumpkin puree and the sunflower seeds, and that's how I came up with the term "Autumn Medley" muffins.
1 cup sugar
1 cup cooking oil
1/2 tsp vanilla
1 1/3 cups flour
1 1//2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
2 cups grated carrot
Beat sugar and oil in mixing bowl. Beat in eggs, 1 at a time. Add vanilla. measure in next 5 ingredients. stir to mix.
Stir in grated carrot. Turn into greased pan. (We used muffin tins). Bake at 350 for 35-45 mins. (Our muffins were done in 20 mins).