CARROT MUFFINS
INGREDIENTS:
1/2 cup pecans or walnuts, toasted and coarsely chopped
2 cups grated raw carrot(2-3 peeled carrots)
I large apple, peeled and grated
2 cups all-purpose flour
1 1/4 cups sugar
3/4 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 cup coconut
3 large eggs
3/4 cup vegetable oil
1 1/2 teaspoons pure vanilla extract
OPTIONAL: Cream Cheese Frosting
1/4 cup unsalted butter, room temperature
4 ounces (1/2 cup) cream cheese, room temperature
3 tablespoons confectioners' (powder or icing) sugar
1/2 teaspoon pure vanilla extract
DIRECTIONS:
In a large bowl, whisk together the flower, sugar, baking soda, baking powder, salt, and the ground cinnamon. After, stir in the nuts that were toasted, and the coconut (sweetened or unsweetened). Then, set aside the bowl.
In a separate bowl, whisk together the eggs, oil, and the vanilla extract. Fold the wet ingredients along with the grated carrots and apple. After folding the wet ingredients with the carrot and apple, combine this substance with the dry ingredients (flour mixture). Stir until moistened.
Grab a muffin tray and spray, or place the muffin paper cups on the tray. Evenly divide the batter between the prepared muffin cups and bake for about 20 to 25 minutes, or until a toothpick, inserted in the center, comes out clean.
Frosting:
Beat the butter and the cream cheese until very smooth, with no lumps. Gradually beat in the powdered sugar until fully incorporated and smooth. Finally, beat in the vanilla extract.
After removing the muffins from the oven, place them on a wire rack to let cool. After about 10 minutes, remove the muffins from the pan to cool off completely. After cooled off completely, frost the cupcakes.
Reflection:
While baking this delicious, and somewhat healthy recipe, I had the most difficulty knowing when the muffins were ready or not. My muffins were taken out of the oven too soon. I did not know until I was told. The way that you will be able to decide if they are ready or not is by the top. If you are able to press down on them, and then they come right back up, they are not ready. You should be able to leave a dent on the top of them. Also, the top was a light brown, when it needs to look like a little darker than golden brown. Also, if allergic to nuts, or just dislike them, you can take them out, or insert less, if wanted. Another thing to remember is that all looks do not depict the way that the muffins taste. The first time that I ever made these muffins, they did not look so good. But, once I tried them, they tasted delicious. After that, I kept making them, and every time, their looks got better and better.
This muffins, in my opinion, are great snacks or appetizers to be placed out at parties. They are not messy, and don't even require much time to make. Or, they can be snacks for kids to take to school, or before a sport. Also, around Halloween or thanksgiving is a perfect time to serve them. All your party members will be craving for more of these delicious messy free treats. So, hurry now I start getting these ingredients to make these delicious treats. Oh, and do not forget...Enjoy!
