Carrot Cake Muffins – Recipe! Image 1
Breakfast, Food

Carrot Cake Muffins – Recipe!

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When you take a bite of carrot cake your teeth are engulfed in a magnificent combination of soft cake with fruit and nuts.  Carrot cake is loaded with shredded carrots, pecans and pineapple, which gives it a more healthful feel for cake.

Carrot Cake Muffins are similar, but made for breakfast, which I love.  You feel like you are cheating, but it’s a muffin, so why not indulge?  These muffins are easy to put together for a quick breakfast or brunch and the batter can be prepared ahead and stored in the refrigerator for a few days, to bake off later.

I like to serve these muffins hot out of the oven, but you can also serve them with a drizzle of icing for a mid-afternoon snack with tea or coffee. These muffins make great portable treats for the holiday too!

Ingredients

2 cups all purpose flour

2/3 cup sugar, organic preferably

1/2 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon salt

2 x-large eggs

1 8-ounce can crushed pineapple

1/4 cup vegetable oil

1 teaspoon vanilla extract

2 carrots, washed & peeled

1/2 cup pitted dates

1/2 cup buttermilk

1/2 cup chopped pecans

To Prepare:

1.  Preheat the oven to 350 degrees.  In a stand mixer combine all the dry ingredients.  Make a well in the center and add the eggs, pineapple, oil and vanilla extract.

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2.  Stir the mixture on low until moist, about 1 minute.  Shred the carrots and chop the dates and add them to the batter.

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3.  Then, add the buttermilk and mix until combined, about 1 minute.

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4.  Remove the bowl from the mixer and stir in the chopped pecans by hand.

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5.  Spray a muffin pan with cooking spray and scoop out the batter into each cup.  Bake the muffins for 18-22 minutes or until lightly golden brown.

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6.  Let the muffins cool in the pan for 5 minutes.

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7.  Invert the pan onto a board or baking rack and serve warm.  Enjoy!

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