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| Guten-Morgen-Muffins (Photo credit: diekatrin) |
Whether you grow your own or buy them at a farmer's or produce market, vegetables in season are an inspiration to the creative baker. Muffins made with tomatoes, zucchini, chiles, carrots, sweet potatoes, and corn boast freshness and flavor in every bite. Enjoy this bountiful harvest of easy-to-prepare Carrot-Nut Muffins, tastes its sweetness and savory flavor.
CARROT-NUT MUFFINS
You will need:
4 large eggs
1 cup (8 fl oz/250 ml) canola oil or walnut oil
2 cups (1 lb/500 g) sugar
3 cups (15 oz/470 g) all-purpose (plain) flour
2 teaspoons baking powder
1 teaspoon baking soda (bicarbonate of soda)
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground allspice
3 or 4 carrots, (12 oz/375 g) total weight, peeled and shredded
1 1/2 cups (6 oz/185 g) walnuts, pecans, or hazelnuts, coarsely chopped
Here's how:
Preheat the oven to 350 degrees F. Grease 24 standard muffin cups with butter or butter-flavored nonstick cooking spray.
In a large bowl, combine the eggs, oil, and sugar. Using a whisk or an electric mixer on medium speed, vigorously beat just until smooth and slightly thickened, 1 full minute.
In another bowl, stir together the flour, baking powder, baking soda, salt, cinnamon, and allspice. Add to the egg mixture and, using the mixer on low speed or a wooden spoon, beat until smooth. Using a large rubber spatula, fold in the carrots and nuts, about 20 strokes. Scrape down the sides of the bowl and stir again. Spoon the batter into each muffin cup, filling it no more than three-fourths full.
Bake until golden, dry, and springy to the touch, 20-25 minutes. A toothpick inserted into the center of a muffin should come out clean. Transfer the pans to wire racks and let cool for 5 minutes. Unmold the muffins. Serve warm or at room temperature.
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