I have a cookie cookbook that some dear friends, the Schules, gave us for Christmas a few years ago. Not only are the cookie recipes fantastic in here, our friends lovingly picked their favorite recipes and marked them with post-its and silly comments. One of the coolest gifts I've ever received!
So.....it's a cookie cookbook. But for some reason, there are also scone recipes, cracker recipes and muffin recipes. I had been flipping through some of the bonus stuff and came across a carrot muffin recipe. Now, I was a little timid to make muffins from a cookie cookbook. After all, you don't order an Italian pasta dish at a famous steakhouse and expect it to be authentic, right? But what the heck...I've got some extra carrots and am always looking to get some veggies into Will. (Though when I told him I was baking carrot muffins he yelled "Yaaayyyyy! Those are my favorite!" Har-Har.)
The recipe called for two cups of shredded carrots, flour, nutmeg, cinnamon, salt, an egg, brown sugar, and a tablespoon of water. (I may be forgetting something, but I'm too lazy to go into the kitchen and get the book.) Oh, and I substitued brown sugar Splenda baking blend for the brown sugar. The thing that struck me as odd was that there wasn't a whole lot of moisturous ingredients...the water and the egg, that's it. But let's keep going. They baked for 35 minutes and came out looking a little small. Nothing amiss though....Will had one for breakfast and begged for another! I even tried one and they were surprisingly moist. The only thing: I really missed either raisins or walnuts. So if I was to make these again, I'd add one of those things.
Next time--pumpkin muffins. I've got a HUGE can of pumpkin puree to use up!
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