 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
The best part of the muffin is the top! The kids will love them! Started out as a William and Sonoma recipe however I made modifications. The only special equipment needed is a muffin-top pan, or they could be baked in english muffin rings. Ingredients:
3 tablespoons sugar |
1 teaspoon cinnamon |
2 large eggs |
1/2 cup cooking oil |
1 cup sugar |
1 1/2 cups all-purpose flour (6.75 oz.) |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1 teaspoon cinnamon, ground |
1/4 teaspoon allspice |
6 ounces carrots (total weight peeled and shredded( approx. 1 1/2 cups) |
3/4 cup walnuts, coarsely chopped (or pecans) |
Directions:
1. Preheat Oven to 375 degrees F.
2. Topping:.
3. Mix together the sugar and cinnamon, set aside.
4. Muffins Tops::.
5. Grease muffin-top pan (consisting of six 4 inch wide muffin) with butter or butter flavored non-stick spray.
6. In large bowl combine the eggs, oil and sugar.
7. Mix using an electric mixer or by hand, whisk until smooth and slightly thickened, about 1 minute.
8. In another bowl stir together the flour, baking powder, baking soda, salt, cinnamon, and allspice.
9. Add to the egg mixture and mix on low speed or with a wooden spoon, until smooth.
10. With a large spatula, fold in carrots and nuts until mixed, scraping down the sides of the bowl, about 25 strokes.
11. Fill muffin-top cups with approximately 1/2 cup of batter.
12. Gently shake the pan to even out the batter.
13. Bake until golden about 15 - 20 minutes. A toothpcik inserted into the center of a muffin should come out clean.
14. Transfer the pans to wire racks and let cool for 5 minutes.
15. Carefully remove the muffin-tops to the wire rack to cool.
16. Best served hot from the oven.
|
|