CARROT-NUT MUFFIN-TOPS

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Carrot-Nut Muffin-Tops image

The best part of the muffin is the top! The kids will love them! Started out as a William and Sonoma recipe however I made modifications. The only special equipment needed is a muffin-top pan, or they could be baked in english muffin rings.

Provided by Galley Wench

Categories     Breads

Time 30m

Yield 6-8 Muffin Tops

Number Of Ingredients 13

3 tablespoons sugar
1 teaspoon cinnamon
2 large eggs
1/2 cup cooking oil
1 cup sugar
1 1/2 cups all-purpose flour (6.75 oz.)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon, ground
1/4 teaspoon allspice
6 ounces carrots (total weight peeled and shredded( approx. 1 1/2 cups)
3/4 cup walnuts, coarsely chopped (or pecans)

Steps:

  • Preheat Oven to 375 degrees F.
  • Topping:.
  • Mix together the sugar and cinnamon, set aside.
  • Muffins Tops::.
  • Grease muffin-top pan (consisting of six 4 inch wide muffin) with butter or butter flavored non-stick spray.
  • In large bowl combine the eggs, oil and sugar.
  • Mix using an electric mixer or by hand, whisk until smooth and slightly thickened, about 1 minute.
  • In another bowl stir together the flour, baking powder, baking soda, salt, cinnamon, and allspice.
  • Add to the egg mixture and mix on low speed or with a wooden spoon, until smooth.
  • With a large spatula, fold in carrots and nuts until mixed, scraping down the sides of the bowl, about 25 strokes.
  • Fill muffin-top cups with approximately 1/2 cup of batter.
  • Gently shake the pan to even out the batter.
  • Bake until golden about 15 - 20 minutes. A toothpcik inserted into the center of a muffin should come out clean.
  • Transfer the pans to wire racks and let cool for 5 minutes.
  • Carefully remove the muffin-tops to the wire rack to cool.
  • Best served hot from the oven.

Nutrition Facts : Calories 562.5, Fat 29.8, SaturatedFat 3.8, Cholesterol 70.5, Sodium 307.1, Carbohydrate 69.3, Fiber 3.1, Sugar 41.5, Protein 7.9

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