Who can resits a warm buttery carrot muffin straight out of the oven? Well, I can't! These muffins are light and flavourful and perfect to go with a cup of tea of a fall day.
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First of all today, sorry I haven't been getting many new recipes out lately. This week, that's about to change. I have been so busy cooking that the writing part has been on hold. But I did remind myself yesterday, that part of writing a food blog is actually writing! So, stay tuned this week for (hopefully) many more recipes to come.
I have been working on some cosy eats and fall inspired food. It really is my favourite season.
Although fall is different for us here in southern Spain, you can still feel a subtle shift in the air and everything just feels fresher. After a long and hot few months it is nice to wake up in the early morning hours and feel a slight chill. I did say slight.
The past few mornings I have been out sitting on my patio in the wee hours before sunrise enjoying my coffee and the peace and quiet after the summer rush. It's comforting. I know that these mornings won't last long as October will give way to a much colder November, as it usually does, and the mornings will feel much brisker. I'll probably then be huddled around my kitchen heater shivering to keep warm. Hard to please!
But for the meantime, I am enjoying the day temperatures dipping just below 30 degrees and the nights hovering at 20. Yes, that's our chilly for now. I'll take it after the heat wave we recently which basically rendered me useless.
For now, we have somewhat cooler temperatures which means the kitchen is in full swing. The one thing I am excited about sharing the most this week is a Roasted Squash and Apple Bruschetta! It was so good, like really so good. I am planning to share that recipe with you all tomorrow. Could be a great little nibble for the upcoming Canadian Thanksgiving which is coming at us pronto!
Bruschetta aside, today we have these carrot muffins. They are buttery, light, fluffy, full of flavour and downright good!
Notes about the muffins:
First and foremost, use butter. Real butter!!! No margarine, fake butter, butter substitutes, or whatnot. It has to be butter. Well, you can use substitutes, but you won't get the end results with that wonderful flavour or texture. Use caution....hahaha!
And honestly there really isn't anything else to say about these muffins. It's a very straightforward and easy recipe. I like these just as they are but you could add cream cheese frosting if you like. There is a recipe on the blog here if you want to check that out. Okay that is for a carrot cake and the frosting, but you can skip straight to the frosting part.
Happy October everyone and I'll be back tomorrow with that Bruschetta recipe....promise!
Buttery Carrot Muffins
Makes 12 / Prep time: 15 minutes / Bake time: 18 - 20 minutes
1/2 Cup/100 grams of sugar
1 Cup/150 grams butter
2 Cups/240 grams flour
1 1/2 Teaspoon ground cinnamon
1/2 Teaspoon nutmeg
1 Teaspoon baking powder
1/2 Teaspoon salt
1 Teaspoon of vanilla extract
3 Cups shredded carrots (5 medium)
Preheat oven to 350 degrees F and line or grease 12 muffins tins.
Sift together flour, baking powder, cinnamon, nutmeg and salt. Set aside
Mix butter on high speed for about a minute. Add sugar, eggs and vanilla and mix for 2-3 minutes or until light in colour. Stir in the flour mixture and stir until just combined. Stir in carrots.
Bake for approximately 15 to 20 minutes or until toothpick inserted in centre comes out clean. Cook on a wire rack.
Can be eaten straight away or stored in a airtight container for a few days.
Click the downloadable link below to print recipe!
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