MUFFIN OF THE MONTH- Carrot Cake
It's February and most of us are finished being overly restrictive on our "eat clean and stay fit" resolution for the New Year. We're now ready to be a little more realistic about what long term healthy eating should look like. So the MUFFIN OF THE MONTH this time is full of healthy ingredients but it will make you feel like you're having dessert for breakfast. Don't we all deserve that once in a while? Feeling like we get to eat a treat now and then really helps us stay on track for the long term, rather than the unrealistic "perfect eating" we all strive for but undoubtedly can never manage to achieve. These muffins have the decadence of a rich piece of carrot cake, they are unbelievably moist but have far less fat and sugar than your average carrot cake recipe and really less than your average muffin too. So go ahead and give yourself a little treat for breakfast! It's almost guilt free...especially if you skip the icing or just use the tiniest dollop, just enough to satisfy your sweet tooth lol.
Makes 12.
2 1/2c flour
1/2c brown sugar
2tsp baking powder
1tsp baking soda
1tbsp cinnamon
1/8tsp nutmeg
1tsp ginger
1/2tsp salt
1/4c raisons or dried cranberries
2 eggs
1 c orange juice
1tbsp vanilla
1c apple sauce
1/4c oil or melted butter
2c shredded carrot
Preheat oven to 375.
In a large bowl combine the dry ingredients. In a separate bowl beat the eggs until frothy, then add the remaining wet ingredients. Add the wet ingredients to the dry and stir just enough to moisten. Too much mixing makes a tuff muffin. Fill lined muffin cups 3/4 full (I use a large icecream scoop) and bake for 20-25 minutes or until slightly golden.
*If for some reason your muffin mix seems a little dry and stiff feel free to stir in a splash more liquid. Conversley if it ends up a little wet, add a sprinkle more flour. We've always been told baking is an exact science and for many recipes it is, but...I'll never post a recipe like that! All my recipes allow room for a little creative licence and a few corrective measures. So forget what momma always told you lol!
Cream Cheese Icing (optional)
1/2c cream cheese
2tbsp butter
3c icing sugar
1tsp vanilla
Toss all the room temperature ingredients into your mixer and whip until smooth.
Place a dollop of icing on the top of each muffin once they are completely cooled.
TIP- This recipe is easily made gluten free by simply swapping out the flour with a gluten free version such as Robin Hood or my favourite flour blend. You can also make this vegan easily by using an egg replacer and garnishing with a dairy free icing.
