Makes 12 - 13 muffins
You know when you see bubble wrap and you just HAVE to pop it? I'm that way when I find a good recipe for muffins. This one is so delicious and absolutely scrumptious (hence the title) that I had to share it.
I went to my friend Leandra's today (littlemissfresh) and her mother had a wonderful recipe for carrot muffins. The recipe calls for vegetable oil but Leandra's mother puts melted coconut oil instead! It inputs that little bit of sweetness and flavour that a plain vegetable oil doesn't, in my opinion anyway. Her mother thinks it might also help the texture! And the recipe as a whole is really simple as well!
1 cup all-purpose flour
1 cup whole wheat flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 large egg
3/4 cup orange juice
1/2 cup melted coconut oil
1/2 cup sugar
2 cups shredded carrots
1/2 cup chopped pecans (optional)
Full recipe below!
I went to my friend Leandra's today (littlemissfresh) and her mother had a wonderful recipe for carrot muffins. The recipe calls for vegetable oil but Leandra's mother puts melted coconut oil instead! It inputs that little bit of sweetness and flavour that a plain vegetable oil doesn't, in my opinion anyway. Her mother thinks it might also help the texture! And the recipe as a whole is really simple as well!
1 cup all-purpose flour
1 cup whole wheat flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 large egg
3/4 cup orange juice
1/2 cup melted coconut oil
1/2 cup sugar
2 cups shredded carrots
1/2 cup chopped pecans (optional)
Full recipe below!
Note: we doubled the recipe because we wanted extra yumminess.
Once you have all the ingredients then we're ready to go! It's the very simple dry into wet batter process so it goes fast. The first thing we did was grate our carrots so all we had to do was mix it in right at the last minute. For this step you could use a box grater (which is what I would usually use at my house) or use a Cuisinart food processor which a grate attachment (which is what we did today). So peel dem carrots and grate them for later.
Once you have all the ingredients then we're ready to go! It's the very simple dry into wet batter process so it goes fast. The first thing we did was grate our carrots so all we had to do was mix it in right at the last minute. For this step you could use a box grater (which is what I would usually use at my house) or use a Cuisinart food processor which a grate attachment (which is what we did today). So peel dem carrots and grate them for later.
Gather your tools and the batter begins!
For the dry ingredients: measure both of the flours (I recommend the "fill and level off method" for the most precise measuring technique), the baking powder, baking soda, salt and cinnamon and sift it all together. It was my first time using a hand sifter and it was nifty! (that word though??)
We forgot to add the spices to the sifter (oops) but just whisked them in afterward, which I THINK didn't affect the muffins in a big way (let's hope). We used a combination of both ground cinnamon. ground nutmeg, and also freshly grated cinnamon which smelled delicious while it was being grated. If only this blog had smellivision.
Since it melts quickly, we started melting the coconut oil when the dry ingredients were done. This was my first time trying and using coconut oil, and it was really interesting! It's solid at room temperature so you have to use it when it's hot or warm, but I realized you have to work quickly or else it will solidify on you! It reminds me of working with lard almost.
For the wet ingredients: mix your egg, sugar, orange juice and coconut oil together. When adding the coconut oil, make sure you add it slowly at first so you don't shock the eggs and cook them. Pour the oil in a steady thin stream whilst whisking those eggs and you'll be golden!
We then mixed in the flour all at once and just mixed until it's almost all moistened. The reason for this is because we'll be adding the carrots and chopped pecans and we mix those in as well. Too much stirring equals a tough muffin and that's a never good! :)
Bake at 400F (204C) for 15-20 minutes. Test with a toothpick and if it comes out clean with little or no crumbs then you are done! Now time to eat!
For my food recipes on this blog I will have my thoughts maybe???
These muffins were really delicious but there are a few things I would change or alter slightly! For one I would bake them for 25 minutes so the crust is crispier and the batter is more cakey. I would also put 1/2 cup of coconut inside the muffins so it has more of a bite. I like my muffins to have a "lil-sum-sum". I also might try to add melted brown butter to the egg mixture in place of the coconut oil to see how that might turn out! Lots of possibilities! Enjoy!
Eric Pritchard
These muffins were really delicious but there are a few things I would change or alter slightly! For one I would bake them for 25 minutes so the crust is crispier and the batter is more cakey. I would also put 1/2 cup of coconut inside the muffins so it has more of a bite. I like my muffins to have a "lil-sum-sum". I also might try to add melted brown butter to the egg mixture in place of the coconut oil to see how that might turn out! Lots of possibilities! Enjoy!
Eric Pritchard