Sunday, September 25, 2011

On the Menu Today at "Cathy's Kitchen" - Carrot Muffins!

Recently I went to the local  grocery store (as always looking for a great deal).  Looking around the produce section I saw that carrots were on sale for 3 pounds for a buck.  Of course, into the cart they went!  I love to bake so I had visions of looking through my cookbooks (at last count, over 100) thinking sure, I can find a good carrot muffin recipe, no problem.  Well, after looking through several  cookbooks and even getting a few more cookbooks from the library,  I couldn't find one that I thought my family and I would actually eat at "Cathy's Kitchen."  So, I decided to invent my own recipe!  Here are the ingredients:  2 large eggs (slightly beaten), 2/3 cup canola or vegetable oil, 1/2 cup white sugar, 1/4 cup light or dark brown sugar,  1 1/2 cups peeled and coarsely grated carrots, 1 1/4 cups all purpose white  flour, 1/2 cup old fashioned oatmeal, 2 1/4 teaspoons baking powder, 1/4 teaspoon salt, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1 teaspoon vanilla extract.  Preheat oven to 375.  Use a 12 cup muffin tin and put paper liners into each.  Put all the ingredients into a large bowl.  Mix until well blended and then put about 1/2 of the mixture into each muffin tin.  Bake for about 15-18 minutes or until a toothpick inserted into the middle comes out clean.  Remove muffins to a rack to continue cooling.  I gave one to my husband and asked him to rank it on a scale of 1-10 (1 being the worst, 10 the best).  He gave them a 9, and told me they would have been a 10 had they been bigger!  I guess I'll need to invest in a 6 cup muffin tin that makes bakery sized muffins!!

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