food/recipes

SIMPLE CARROT CAKE MUFFINS

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Baking can be one of the most challenging things anyone can embark on. In my opinion. Cooking can be easily altered when something goes wrong, or altering to fit the number of people you will be serving. Baking on the other hand, not so much! It can easily go wrong by missing an ingredient or by putting in too much or too little of an ingredient. To make it worse, you can’t add anything to the final result to save face unlike the finished product of a cooked meal which you can add salt, sugar, water or a spice. Okay i’m done listing all the negative things about baking. I absolutely love pastries, from cake to bread which has proven to be a problem in the weight loss/keeping fit department but who can resist a super soft moist muffin, chocolaty croissant , sweet scone or a creamy cake. Not me!! All this to say that because I love these things I have recently been trying my hand in baking and so far so good. I love all the feelings I get with baking. Whether it’s the feeling of excitement when you muddle through the recipe and get it right the first time or the feeling of determination when you’re trying to get it the fifth time. This recipe was one of the “many” recipes I got the first time. It was quite simple. If I can bake it, so can you. Just like the red velvet pancakes i’m challenging myself to move away from the norm. Which for me was staying away from baking. So i’m challenging you too if you are like me and if you are not, this is just one more recipe for you.

INGREDIENTS


 

carrot cake muffin ingredients

PREPARATION


Preheat: the oven to 175 degrees.

Grease and flour: the muffin baking pan.

In the main bowl, combine eggs,oil, the 2 sugars and vanilla.

Beat: for up to 3 minutes until light and frothy.

In a separate bowl, sift together: flour, baking powder, baking soda, cinammon and salt.

Add: the flour mixture to the main bowl adding in 1 to 2 increments.

Fold in: grated carrots and raisins (You can leave out the raisins if you are not a fan)

Pour in: an even amount in the muffin baking pan up to half the level.

Bake: in preheated oven for 30 minutes until a toothpick inserted at the center of the cake comes out clean.

Wait to cool and enjoy!

Munch tip: Put raisins in boiled water for 5 minutes before adding into mixture

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2 thoughts on “SIMPLE CARROT CAKE MUFFINS

  1. Hi Totally agree baking is an art and once committed to oven trying to adjust the dough well …………. you can’t ………. looking forward to some healthy recipes as well as quick bites 🙂

    Liked by 1 person

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