No, you’re not crazy – I missed last week completely. Monday was my birthday, and who wants to spend their birthday baking muffins? NOT THIS LADY. Plus we had a houseguest, and thus I spent every evening after work sitting on the deck drinking beer and reminiscing about high school.
Also, I think it is actually possible to have too many muffins. My family no longer greets each batch with excitement. Add to that, spring is finally here, and the evenings are so long and sunny… I don’t much feel like heating up the kitchen just as the house is starting to cool down a bit.
I have muffin fatigue, people. I’m only three recipes away from the halfway point, and I’m running out of get-up-and-go.
However! My 7 year old and I are re-reading Laura Ingalls Wilder’s Farmer Boy for the millionth time, and if Mrs. Wilder can serve oatmeal, apple pies, stacked pancakes, and preserves for breakfast EVERY SUNDAY, I guess the least I can do is make a damn batch of muffins once a week.
And so we forge ahead, with this week’s offering – Carrot Nut.
Beat in a large bowl
1 cup white sugar
3/4 cup oil
Add 1 tsp. baking soda dissolved in 1 tbsp. warm water and 1 tsp. vanilla
Sift together and add to the wet mixture
1 1/2 cups all-purpose flour
1/2 tsp. salt
1 tsp. baking powder
To the well-mixed batter, add
1 cup grated carrots
1 cup walnuts
Bake at 375F for 20 minutes. Makes 15 large muffins.
I screwed up pretty early on with this one; I dissolved the baking powder in the warm water, rather than the baking soda. Science! If you put baking powder in warm water it foams & fizzes in a most enjoyable fashion. Because I’d already added the baking powder to the wet ingredients, I just sifted the baking soda in with the flour instead.
I have no idea what impact this had on the finished product, if any.
One large carrot yielded just over a cup, grated. I didn’t peel it first, just washed it well.
I doubled the vanilla because I’ve had so many issues with Dorothy’s muffins being bland.
The finished batter had a very strange consistency; it was very thick, almost glossy, and quite heavy. This may have been because of the baking powder / soda mixup.
The recipe suggests baking for 15 – 20 minutes; at 15 minutes these were nowhere near done, so check them carefully.
The muffins rose beautifully and had lovely rounded tops. They smelled very appetizing indeed, and were a pleasing orangey-yellow colour.
Unfortunately the Curse of Bland Muffins hit yet again. They were OK, but nothing special. For my birthday Michael made me a carrot cake that tasted like angels, or something – it has cinnamon and nutmeg too, if I recall correctly, and adding those spices to this recipe would make a world of difference.
The mouth feel was a bit odd, in a way I can’t really describe; these muffins were halfway between dense and light, and it felt like the sugar hadn’t completely dissolved, or something.
I wasn’t thrilled, and Michael agreed that they were just ‘alright’.
I suspect the kids will like them, though, and they are loaded full of carrots, so they’d be fine for a snack or as part of breakfast. Sadly they can’t go in school lunches, because of the nuts.
I think with a bit of tinkering, these could be a simple, kid-friendly recipe. Also, I’m curious to hear what kind of results you careful people who don’t mix up the leavening agents get.
Pioneer Muffins. I’ve been dreading this one a bit because Dorothy has included several variations within the body of the recipe, and deciphering the various options is going to be confusing.
You will need to have:
- natural bran
- carrots, applesauce OR mashed banana OR pureed fruit
- milk OR apple juice
- wheat germ
- powdered milk
- raisins OR walnuts
See? Crazy town. Also it looks like it will make a gigantic batch of… something. We’re all in this together, people.