|
||
|
PETITCHEF |
Add your blog-site | Add your recipes | Receive daily menu | Contact us | |
Another Sneaky Muffin Recipe, Spiced Carrot Muffins & Potluck Sunday
In the past you have heard me talk about how Carson will not eat any vegetables. The only way to get him to eat veggies or beans is to sneak them in where ever I can. Usually that's in muffin form. So around our house Carson is know as "The Muffin Man" I keep hoping he grows out of this, but it seems like we are still stuck in this phase. Zucchini Muffins are Carson's favorite so, I always make sure I have some one hand to make at a moments notice. If you click on the link for my Zucchini Muffins in that post I showed you how I puree and freeze vegetables to use in muffins and quick breads. It's really a great time saver and the perfect disguise if you have a picky veggie eater like me. These carrot muffins baked up nicely with a pretty orange tint to them. Which made it perfect for me to disguise them a bit more and call them Pumpkin Muffins. If I told Carson they were Carrot Muffins he wouldn't of touched them. He asked me if he had these muffins before. I told him yes you have this is your favorite pumpkin bread. Mommy just made them into muffins instead. Carson said I love Pumpkin Muffins so he grabbed one and gobbled it down. Another mission accomplished!!! I think raisins would be a nice addition to this muffin recipe. So next time I want to add raisins to half of the batter. So today I am bringing some yummy muffins to our Sunday Potluck. Do you have a recipe you would like to contribute to the potluck? If so then link directly to your post not your homepage. And please include a link back to Mommy's Kitchen. That way everyone can see all the delicious recipe posts. I also want to say thank you to everyone who participates in my Potluck Sunday posts. It just wouldn't be the same if everyone did not link up. Now go link up those recipes. I cant wait to see what everyone is bringing.Spiced Carrot Muffins 1 3/4 - cups all purpose flour 1/2- cup sugar 1/2 - cup brown sugar 2 - teaspoons baking powder 3/4 teaspoon baking soda 1/2 - teaspoon salt 2 - teaspoons pumpkin pie spice 3/4 - cup plain yogurt 4 - tablespoons unsalted butter, melted 1/2 - teaspoon vanilla extract 1 - large egg 1/4 - cup milk 2 - cups peeled, shredded carrots or 3/4 - cup pureed carrots 1/2 - cup raisins, optional Preheat oven to 375. Line 12 cups of a standard muffin tin with paper liners; set aside. If not using muffin liners spray each muffin tin with baking spray. In a large bowl, stir together flour, sugars, pumpkin-pie spice, baking powder, baking soda, and salt; set aside. In a separate bowl, whisk together yogurt, milk, butter, egg and vanilla. If using pureed carrots add the pureed carrots to the wet ingredients. If using shredded carrots fold into the batter last. Make a well in the center of the dry ingredients and add yogurt mixture. Stir until just combined. Fold in shredded carrots and raisins if using. Spoon batter into prepared muffin cups and bake for about 20 minutes or until golden brown or when a toothpick inserted comes out clean. If you want to use less sugar in this muffin recipe you can decrease the sugar amounts to 1/4 cup each. You can also use half whole wheat and half all purpose flour as well. Recipe adapted from: marthastewart.com Printer Friendly Recipe ![]() Tina, The Mom in Mommy's Kitchen
|
||||||||||||||||||||||||||||||||||||||