Saturday, September 11, 2010

Hey Muffin Head...

Felt the need to bake this morning so I whipped up some carrot laden muffins for breakfast. Like any quick bread recipe you can toss this into a loaf pan if your not feeling muffiny that day. These were great with a little slather of softened butter... but hey what isn't right? right!

Carrot Almond Muffins

  • 2 Cups AP Flour
  • 1/2 Cup Sliced Almonds
  • 1 Cup Granulated Sugar
  • 1/4 Cup Brown Sugar
  • 1/2 Cup Sweetened Coconut
  • 2 tsp Baking Soda
  • 2 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 3 each Whole Eggs
  • 1 tsp Salt
  • 1/2 Cup Oil
  • 2 Cups Shredded Carrots (thank you inventor of the food processor)
  • 1/4 Cup Sour Cream
  • 1/2 Cup Raisins
  • 1 tsp Almond Extract

Preheat oven to 350. Grease 18 muffin cups or line with paper liners (or grease a loaf pan).
In a very large bowl, whisk together dry ingredients to break up any clumps then stir in the carrot, raisins, nuts, coconut.
In a separate bowl, beat together the wet ingredients until smooth. Stir the wet into the dry until moistened. Scoop into prepared muffin cups or pour into loaf pan. Sprinkle the top with a few almond slices and sprinkle with sugar tossing into the oven.
Bake until the top springs back or a toothpick tester comes out clean. Cool on a wire rack. Take a fantastic picture and add your blog link in a comment to tell me if you like them ;)

2 comments:

Megan said...

Like carrot cake - without the three inches of frosting.

But frosting is always the best part.

Eliana said...

Butter or not these look super delicious!