pCARROT MUFFINS/p
pDRY MIXTURE/p
p1-1/4 CUPS All Purpose Flour/p
Carrot Muffins
Posted on: Wed, 01/31/2001 - 2:57am
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Holy Jeez - this is with many thanks to Cayley's Mom who gave me point by point instructions of how to get this recipe I typed in Word last night onto this site without typing it out again! Thank-you SO much. Wowser!
Now, as far as the recipe, I have never done it with the optional bits - the nutmeg, cinammon or raisins. I have also never tried it with the zucchini (although I suspect that will be lovely).
These muffins do rise higher than the chocolate chip oatmeal ones I posted a recipe for earlier. And, I have to add my usual caution - make them in triplicate!
Wow, you have a nearly 42 year old woman, just sitting here in total amazement. Thanks so much to Cayley's Mom!
I hope someone enjoys the recipe and best wishes! [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]
Oh, and I have sent them in to Jesse's class just for the heck of it (or so I wouldn't eat them all) and they were very successful with the 4 and 5 year old crowd.
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[This message has been edited by Cindy Spowart Cook (edited January 31, 2001).]
Well, Cindy, I'm always looking for a good muffin recipe, so I must admit you got me really motivated to explain how to copy and paste! [img]http://uumor.pair.com/nutalle2/peanutallergy/biggrin.gif[/img]
Cayley and I will be making muffins today, that's for sure! Thanks for posting this recipe! [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]
Cindy,
Just made the muffins. They are fantastic. I added all of the options. My one mistake was that I only doubled the recipe. :-)
Thanks again!
tamisly, not a mistake at all, dear woman, just simply a wise decision! I know from experience, believe me!
Best wishes! [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]
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I can't believe my own beloved carrot muffins were relegated to Page 9! Simply re-raising. [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]
Best wishes! [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]
Re-raising for all MUFFIN lovers!
EB
Cindy -- &/or anyone else here who bakes lots of muffins --
HOW do I adapt this recipe (or other muffin recipes) to be baked in Mini-Muffin tins?? I've never baked mini-muffins & have just bought the tins.
Wondering if I should drop temp by 25 degrees? Or keep temp same as original recipe & just shorten baking time by about 1/3 of time?
Pans I'm using are fairly heavy gauge, nonstick metal -- new Oneida product -- 24 cups per pan. Unfortunately, the pans did not come with an attached recipe or instructions sheet which would have helped me.
Anyone?
Cindy -- if these muffins work, they will be making a fieldtrip with 18 hungry pre-schoolers (including my DD) to local farm tomorrow! [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img] I am a driver & bringing the snacks. Think I'll need an Island visit after that?? [img]http://uumor.pair.com/nutalle2/peanutallergy/eek.gif[/img]
Thanks for any help, anybody.
~Elizabeth
Mini muffin pans hold about 2 T. batter per muffin (compared to about 1/2 c. for regular muffins). A "cookie scoop" is a great tool to put batter in mini muffin tins. For easy cleanup, I use mini muffin/cupcake paper liners.
Unless your pans are dark, bake at the same temperature but just reduce the time to about 1/2 the time. If your pans are dark, then reduce the oven temperature by 25
Thanks, Donni! I used small pitcher to pour first batch into cups & tried your cookie scoop for 2nd batch. Both worked great.
Here's my one bummer problem -- I hate these brand new pans. They are too "pointy" shaped down to bottom of each muffin cup. The top is too big & bottom too small. The muffins won't stand up well -- which means these pans would likely NOT work for mini-cupcakes.
I did not use paper liners this time as I didn't want to deal with 18 kids' trash at the farm. But, just maybe, the liners would have helped these stand up better on their own?
Darn!!
But I have to say, these are yummy muffins -- very tender (due to good bit of oil & eggs) -- work well as mini-muffins as they are so moist.
But now I may have to shop for better-shaped mini-muffin pans for another time . . . after I've experimented with the liners, that is. (Or not, I feel a kitchen-equipment splurge coming on. [img]http://uumor.pair.com/nutalle2/peanutallergy/redface.gif[/img] )
~Elizabeth
Edited to add:
FYI --
[b]These baked for 12 minutes in 350 degree oven.[/b]
[This message has been edited by ajas_folks (edited March 22, 2007).]
Just wanted to say these were a super hit with kids & adults alike!!
Even the pickiest kids wanted seconds.
I told them they were "Cinnamon Surprise" muffins. Then, after all was eaten, I told them secret ingredient of carrot. Totally cute responses . . .
Will be sending in recipe on Monday for teachers & parents alike.
Thanks, Cindy, for this totally tasty recipe!
~Elizabeth
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