After a few weeks of vacation/laziness-induced baking inactivity, I'm back in the TWD game with Carrot Spice Muffins. These were chosen by Nancy of The Dogs Eat the Crumbs. As a longtime aficionado of the Morning Glory Muffin (basically, carrot-coconut-raisin cake disguised as a healthy breakfast muffin), I was excited to try these out. My only tweak was substituting white whole wheat flour for half of the all-purpose flour. Oh, and because I'm not over the summer lazies yet, I actually purchased shredded carrots in a bag. Except that they weren't really shredded, more like julienned. That's why you can see little chunks of carrots poking out. I would have preferred a more subtle carrot look, but that's what you get when you take shortcuts.
I do wish I'd taken the P&Q advice and added a touch more cinnamon and ginger, because while these were indeed tasty, pleasant muffins, they needed a little something...more. Nonetheless, this was the perfect healthy-ish muffin to add to my repertoire. The batter would make an excellent base for shredded zucchini, too. My two-year-old is on the thin and picky side, but he LOVES muffins, so I see more batches of these in our future (and freezer). Thanks, Nancy!
Next week: Gaye of Laws of the Kitchen chose Tropical Crumble
Last week: Cocoa Almond Meringues
I used the KA white whole wheat flour too...hope your week is going well.
ReplyDeleteWelcome back, I also have taken a few week off due to non-stop company! I've been loving cute grandkids.
ReplyDeleteI did add more cinnamon and ginger, wish I would have added some fresh nutmeg, I do love that smell. Half whole wheat is a great idea, I'll do that next time. This was a yummy muffin.
Have a great day.
These would be great with zucchini too! good call
ReplyDeleteI love seeing the carrots peek out like that! Can't wait to make several more batches of these! :)
ReplyDeleteI agree about a little more cinnamon but these were winner, in my house, anyway. That is rather funny about the shape of the carrots you bought.
ReplyDeleteShredding carrots is one of those dreaded tasks for me, so I totally understand buying the ready=made version. I love your idea of using this base for zucchini muffins, and may give that a whirl before August is over - so much summer squash around! The spice level was a bit too subtle to me, but I find that to be the case with most of Dorie's recipes that call for Autumn spices. Thanks for baking along with me this week.
ReplyDeleteThese were good, weren't they. Little bits of carrots showing doesn't hurt these muffins at all. Like the idea of the WWF AND the zucchini.
ReplyDeleteI shredded the carrots by hand, which I don't typically do, but it was good for this recipe. I've made morning glory muffins before and they are always a hit.
ReplyDeleteThe muffins look yummy! I wish I'd added a bit more spice, but they are still good. I almost bought a bag of pre-grated carrots, but was worried they would be too big.
ReplyDeleteMmmm, I love baking with zucchini - you're right, it would work great here! (I actually made a chocolate muffin with zucchini this morning too.) For me, what these muffins needed was cream cheese frosting, but I guess that sort of defeats the purpose doesn't it :)
ReplyDeleteCarrot chunks sound like they'd be good! If your two-year old ate these, I think that says they were a hit!
ReplyDeleteThank you for your birthday wishes, and Tricia and I were really
ReplyDeletepleased to have Dorie comment on our blog. It has certainly been an interesting week.