When the wind is gusting at 40 mph and the temps drop below freezing, cabin fever's always close behind, especially during a long weekend off from school. But we've found mixing, baking and devouring muffins to be calming, silencing and satisfying all at once. Despite my daughter's friend's repeated chirps of how messy we are when we bake in our home, this particular egg-free batch, which I tweaked with some lemon zest and crunched up with some lightly salted sunflower seeds, came out extra moist and delicious--enough that my kid insisted the recipe be shared on the blog. After gobbling up six muffins quickly, we were relieved to calculate that we still have enough for everyone to enjoy a few more during the rest of the week as a perfect school snack or breakfast treat. Here's the quick, simple recipe you'll need to make and enjoy your own:
Ingredients:
2 cups all purpose flour
1/14 cups sugar
2 cups grated carrots
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon cardamom
1 3/4 cups mashed pumpkin (from a can is fine, just make sure it's not pumpkin pie filling, but just plain pumpkin)
1/4 vegetable oil
1/2 cup raisins (or chocolate chips if you're in that sort of mood)
zest of 1 lemon
1/2 tablespoon lemon juice
small hand full of shelled sunflower seeds to sprinkle ontop (optional)
To prepare:
Preheat oven to 375 degrees and line 12 muffin cups with paper inserts. (We've found the foil-lined sort work particularly well)
In a large bowl, combine sifter flour with sugar, baking powder, baking soda, and spices.
Mix in shredded carrots and pumpkin, then add oil, lemon juice and zest. Fold in raisins at end.
Fill muffin cups to the brim with batter (an ice cream scooper works perfectly for this and is an extra fun kid's cooking tool). Sprinkle tops with sunflower seeds if you wish, and bake for approximately 25 minutes until done.
Ingredients:
2 cups all purpose flour
1/14 cups sugar
2 cups grated carrots
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon cardamom
1 3/4 cups mashed pumpkin (from a can is fine, just make sure it's not pumpkin pie filling, but just plain pumpkin)
1/4 vegetable oil
1/2 cup raisins (or chocolate chips if you're in that sort of mood)
zest of 1 lemon
1/2 tablespoon lemon juice
small hand full of shelled sunflower seeds to sprinkle ontop (optional)
To prepare:
Preheat oven to 375 degrees and line 12 muffin cups with paper inserts. (We've found the foil-lined sort work particularly well)
In a large bowl, combine sifter flour with sugar, baking powder, baking soda, and spices.
Mix in shredded carrots and pumpkin, then add oil, lemon juice and zest. Fold in raisins at end.
Fill muffin cups to the brim with batter (an ice cream scooper works perfectly for this and is an extra fun kid's cooking tool). Sprinkle tops with sunflower seeds if you wish, and bake for approximately 25 minutes until done.
RSS Feed
