Jumbo Double Carrot Cake Muffins
2011
I have to give credit to Spabettie’s site because last week she made these beautiful looking pancakes using carrot juice in the batter. It got me to thinking, what if I made muffins using carrot juice in the batter as well as shredded carrots?
These made my kitchen smell amazing, and when I took them out of the oven, it was hard to wait for them to cool down before I could try one. I made 6 JUMBO muffins out of this, however you can make 12 muffins that are smaller if you like. I usually will eat this as my breakfast, so I don’t mind the jumbo size.
Each JUMBO muffin is 321 calories, 10 grams fat, 1 gram saturated fat, 6 grams of protein, 57 carbs, 20 grams sugar and 3 grams of fiber. And each muffin has 216% of your vitamin A for the day!!
Ingredients:
2 cups all purpose flour
1/2 cup sugar
1 tablespoon brown sugar
2 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. nutmeg
3/4 cups carrot juice
1/4 cup canola oil
1 egg
5 carrots, peeled and shredded
I used my blender to shred the carrots
In a mixing bowl add all the ingredients and blend for about a minute (don’t over mix).
Spray PAM cooking spray to avoid them sticking to the muffin tin. Before baking, sprinkle 1 teaspoon of brown sugar on top to make a nice crunchy sweet topping.
For these muffins, I baked them at 375 for 20 minutes or until a toothpick came out clean. For making 12 muffins, bake for about 10-12 minutes. Let cool in the muffin tin for 5 minutes before taking out and letting cool on a wire rack.
Other add-ins could be adding a banana or chopped apple or maybe some chopped walnuts if you like that kind of texture in it.
I love when things turn out great the first time! Last week I tried to make thin mint muffins. I used Mark Bittman’s basic muffin recipe (from How to Cook Everything Cookbook). I didn’t have any milk, so I used evaporated milk and they turned out hard as a rock. (The thin mint part was crushing 3 thin mint cookies on top of the batter before baking). That was my son Mark’s suggestion! The only reason I made the basic muffin recipe is my son Mark saw I was making muffins and he said “are you adding tofu or flax seed or chia seeds or anything weird like that?”
I ended up throwing them all in the garbage. Can you not use evaporated milk in recipes like that instead of milk? Biz – you might know the answer!
Hope everyone had a great weekend! What did you make???
***
Over the weekend I watched an episode of Restaurant Impossible with Robert Irvine on Food TV. He goes into a failing restaurant and in 2 days and a $10,000 budget, he figures out what’s going on and tries to fix it. He went to a restaurant where two twenty somethings had paid $600,000 for an existing restaurant PLUS $200,000 for their recipes!! Neither one of them had any restaurant experience AT ALL! During their first year they lost $120,000.00!!! When Robert went into the kitchen what did he see? ALL CANNED FOOD! Nothing was fresh. Green beans from a can, corned beef has from a can, shrimp from a can, canned fruit, etc… He said “why would you spend $200K for recipes when there basically aren’t any recipes, its just opening cans of stuff? The reason I like this show is to see the reaction of the restaurant owners when they see their restaurant changed for the better.
If you haven’t checked out that show yet, it’s really good!!!
6 comments
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I think evaporated milk has more of a syrupy consistency. I see it used in a lot of pies (like pumpkin or key lime) so maybe it doesn’t transfer as well as milk?
these muffins look good! I love spabetties juicing and veggie loving recipes!
Christina recently posted..Healthy Baked Eggplant Parmigiana
these look fab! this is like a mix between my pancakes and the carrot bread I made from carrot juice pulp!
I am testing recipes for a friend’s cookbook, so I made some amazing food this weekend… I also made a socca pizza that was tasty!
have a fantastic week!
I have to admit, I LIKE carrot cake, but usually, I’m just in it for the frosting. Great looking muffins though!
I made wheat rosemary pizza dough this morning!
Errign recently posted..What do I do on a day off
I was just thinking this morning how muffins sounded good, these look tasty!
I made some chocolate sour cream cupcakes this weekend, and thankfully I’m going to give the rest away tomorrow, because I keep wanting to eat them all ; )
Lesley recently posted..Happy Weekend!
“are you adding tofu or flax seed or chia seeds or anything weird like that?”
Love the comment, my own kids have asked that.
I make double carrot muffins with baby food and shredded carrots. A gluten free recipe is here.
http://blog.kitchentherapy.us/2009/06/o-is-for-oat-two-carrot-oatmeal-muffins/
I like the sound of these muffins! I haven’t had carrot juice for probably 10 years and forgot how much I liked it! It’s probably the only veg juice I do like…my Mom used to juice EVERYTHING, esp when we were sick, and force us to drink evil concoctions like spinach & kale juice. *shudder* Today I went crazy and made a ton of homemade condiments to accompany my new Somersize way of life: ketchup, “Secret Sauce,” mayonnaise, and blue cheese dressing. I’m new to blue cheese and trying to find my inner love for it. I have a feeling I’m going to need some buffalo chicken to accompany it in order to accomplish that!