This
is carrot cake in muffin form. The original name for this recipe was
'Morning Muffin Magic' but you may also know them as 'Morning Glory Muffins'. These
cinnamon scented muffins are loaded with flavorful ingredients; things like toasted nuts,
sweetened coconut, grated apple, and
grated carrots. Although these
muffins need no adornment, I just couldn't resist a
dollop of cream cheese icing.
The pitfall with all muffin batters is in over mixing the
batter and ending up with a tough muffin. So make sure you only mix the batter until the ingredients are combined and
moistened. A few flecks of flour are fine. To make the job easier,
plus to give the baked muffins a nice doomed shape, use an ice cream scoop to fill
the muffin cups. Of course, if you do not have one, two spoons will do the
job. As always, if you want standard sized muffins,
only fill the muffin cups 2/3 full with batter. However, if you like your
muffins with a crown, fill the cups to the top. Just make sure to grease
the top of the muffin pan so that as the batter overflows it does not stick to
the top of the pan. And don't forget to fill any unfilled muffin cups with
a little water to ensure even baking as well as preventing the
pan from warping.
Preheat oven to 350 degrees F (180
degrees C) and place rack in center of oven. Place paper liners in
18 muffin cups.
Toast
the pecans
or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and
then chop coarsely.
Peel and finely grate the carrots and
apple. Set aside.
In a large bowl whisk together the
flour, sugar, baking soda, baking powder, salt, and ground cinnamon. Stir
in the nuts and coconut. Set aside.
In a separate bowl whisk together the
eggs, oil, and vanilla extract. Fold the wet ingredients, along with the
grated carrot and apple, into the flour mixture, stirring just until moistened. Evenly divide the batter between the prepared muffin cups and bake for 20 - 25 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and let cool on a
wire rack. After about 10 minutes remove the muffins from the pans and
cool completely on a wire rack before frosting.
Makes 18 standard-sized muffins.
Frosting:
Beat the butter and cream
cheese until very smooth with no lumps.
Gradually beat in the powdered sugar until fully incorporated and smooth. Beat in the vanilla extract.
Place a dollop of
the cream cheese frosting on the top of each muffin.
Recipe:
1/2
cup (50 grams) pecans or
walnuts, toasted and coarsely chopped
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