Aug 27, 2010

Little Carrot Muffins Recipe

Recipe Ingredients

    • 13⁄4 cups all-purpose flour                                       
    • 1⁄2 cup granulated sugar
    • 13⁄4 tsp baking powder
    • 11⁄2 tsp ground cinnamon
    • 1⁄2 tsp nutmeg, preferably freshly grated
    • 1⁄2 tsp baking soda
    • 1⁄2 tsp salt
    • 2 jars (4 oz each) baby food carrots
    • 3⁄4 cup freshly squeezed orange juice (see Tip)
    • 1⁄4 cup vegetable oil
    • 1 large egg
    • 1 tsp vanilla extract
    • Orange Icing
    • 1 cup confectioners’ sugar
    • 1 Tbsp 1% lowfat milk
    • 1 tsp freshly grated orange peel
    • 1⁄2 tsp vanilla extract
    • Carrot decoration: large orange and large green gumdrops or jellied fruit slices

Recipe Preparation

1. Heat oven to 375°F. Lightly grease a 12-cup mini-muffin pan (each cup should have a scant 2 Tbsp capacity).2. In a large bowl, stir flour, granulated sugar, baking powder, cinnamon, nutmeg, baking soda and salt until thoroughly combined.3. In a medium bowl, whisk carrots, orange juice, oil, egg and vanilla until well blended. Add all at once to flour mixture, then stir with a rubber spatula just until evenly moistened. Spoon half the batter into muffin cups. Leave remaining batter at room temperature.4. Bake 15 to 18 minutes until a wooden pick inserted in centers comes out clean. Cool in pan on wire rack 5 minutes then remove from pan to rack to cool completely. Repeat with remaining batter. 5. Icing and Carrot Decoration: Mix icing ingredients in a small bowl until smooth. Cover and refrigerate. Cut orange gumdrops into 24 carrot shapes, each about 1 in. long. Cut green gumdrops into 24 little strips. Stick onto tops of carrots.6. Up to 1 day before serving: Spread 1⁄2 tsp icing on each muffin. (Icing may weep around edges. That’s normal.) Top with a carrot. Refrigerate covered until serving.TIP Grate the orange peel for the icing and wrap airtight before juicing the oranges for the muffins.Planning Tips: The muffins can be stored airtight at room temperature up to 2 days or frozen up to 2 months. The decorations and icing can be made up to 2 days ahead. Re­frigerate icing tightly covered; store decorations airtight at room temperature. Ice and decorate muffins up to 1 day before serving.
  • Nutrition Facts
  • Yield 24 carrot muffins
  • Servings 12
  • Amount Per Serving
  • Calories 202
  • Total Fat 5g
  • Saturated Fat 1g
  • Cholesterol 18mg
  • Sodium 233mg
  • Total Carbohydrates 36g
  • Dietary Fiber 1g
  • Protein 3g

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