Tuesday, December 30, 2008


I'm not a big fan of carrot cake, but this recipe, from
beckoned to me. It just looked and sounded good. Except for the coconut. I decided to sub crushed drained pineapple for the coconut. I also added some salt, vanilla and ginger, and upped the raisins and nuts. These muffins don't puff up and get huge, but they are just really good. And, since they contain fruit, nuts and veggies, I think you can safely say they are a good choice for breakfast.
I made a half recipe, which yielded 6 standard-size muffins and 7 mini muffins. It's not a bad idea to reduce a recipe when trying a new one. If the recipe doesn't work out, you haven't lost a lot. If I make this one again, I'll make a full batch. These won't put a guilt trip on you since they have some healthful ingredients. Pineapple cream cheese might go well with them.
Morning Muffins
Adapted Half Recipe from tasteofhome.com
Rating: 9 out of 10
INGREDIENTS: 2 Tbsp. Smart Balance buttery spread
1/4 cup brown sugar
1 egg
1/2 cup lite sour cream
1/2 tsp. pure vanilla extract
1/2 cup shredded carrots
1/4 cup crushed pineapple, drained well
1/3 cup raisins
1/4 tsp. sea salt
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. powdered ginger
3/4 cup white whole wheat flour (or all-purpose, if preffered)
1/4 cup chopped crystallized ginger
1/3 cup toasted chopped pecans or walnuts
Preheat oven to 375F. Spray muffin tin with non-stick cooking spray or line with paper cups. In a small mixing bowl, beat Smart Balance and brown sugar with spoon or spatula till creamy. Add egg, sour cream and vanilla and beat well. Stir in carrots, pineapple, and raisins. Sprinkle salt, baking soda, cinnamon and ginger over egg mixture; mix well. Add flour, crystallized ginger and nuts and stir till combined, but do not overmix.
Fill muffin tins about 3/4 full. Bake about 12 minutes for mini-muffins; 16 minutes for standard muffins, or till a toothpick comes out almost clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm or room temperature. Yield: 6 standard muffins; 7 mini-muffins

1 comment:

George Erdosh said...

I, too, am not big fan of carrot cake OR coconut. Your substitution is sensible, I am going to try the recipe. Thanks.

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Tried and True Recipes from a Caterer’s Kitchen—Secrets of Making Great Foods