Thursday, July 10, 2014

Awesome carrot cake muffins ... in the Thermomix

I came across this recipe for carrot muffins a long time ago and it said it's "awesome" so it must be good, right? :-p

Anyhow, I was in the mood to bake today (my version of baking!!) and decided that carrot muffins were the way to go.

I have converted the recipe to make in the Thermomix because that's pretty much how I do all my baking, but if you don't have a Thermomix, then by all means just use the original recipe. It's very simple to do.

It's also looked like a very simple recipe, which is just the sort of recipe that I need.

Here's the converted recipe:

  • 1 cup raisins
  • 2 cups warm water
  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 4 eggs
  • 1 cup vegetable oil
  • 3/4 cup brown sugar
  • 3 cups shredded carrots (about 4 small carrots)
  • 1 jar Betty Crocker vanilla cream frosting

  • Combine raisins and water in a small bowl. Let soak for 15 minutes. Drain raisins of water, discard water, set raisins aside.
  • Grate carrots in Thermomix, speed 5 for 7 seconds - you want the carrots to still be quite chunky but small chunks, use your judgement about the size! Remove from Thermomix.
  • Put eggs, oil and brown sugar into the Thermomix. Speed 7 for 5 seconds.
  • Sift flour, baking powder, baking soda, salt and cinnamon into Thermomix. Speed 7 for 5 seconds. Make sure it is mixed well. If not, give it another 3 seconds.
  • Put in carrots and drained raisins. Reverse speed 7 for 15 seconds. Open lid, stir mix things around and make sure all the carrots and raisins are mixed through the batter. Reverse speed 7 for 20 seconds to make sure it is thoroughly mixed through.
  • Preheat oven to 160°C.
  • Spray muffin tray with oil. Pour mixture into muffin tray and bake for 30 minutes or until muffins are ready (they should come out clean when you stick a knife in it).
  • Repeat baking until all batter is gone.
  • Let muffins cool for 30 minutes and then frost the muffins with the vanilla cream frosting.

Let me just say that this recipe is super simple, :-) which fits right into my criteria of being easy to make. If you have been following me for any length of time, you will know that my baking skills are very limited, and so far has been limited to banana bread muffins and zucchini muffins. I'm pleased to have this to add to my very small repertoire.

I didn't have any raisins but had some sultanas in the pantry, so I used those instead.

I might have ended up with 4 cups of carrots instead of 3 because I was not sure of the quantity and used too many carrots.

The apartment smelled absolutely amazing while baking this. I could smell the cinnamon in particular.

I couldn't wait the full 30 minutes because I was so anxious to try it, so I only waited about 3 minutes, but that was for only 1 of the muffins that I just had to try immediately while it was still warm out of the oven. I love trying muffins while they are still warm out of the oven.

And the verdict? Delicious!!! The muffins were so light and fluffy and really tasty. They were great with the frosting too.

Happy eating.

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