Sometimes a gal just wants cake! So, I altered a recipe I found. Make your favorite Bran Muffin Mix, except replace half of the milk, with orange juice. If that doesn't seem right to you, then add 1 tsp Orange Extract. In my recipe, I replace the milk and the sugar with 1 1/2c. Orange Juice.
Here is my Bran Muffin Mix all ready to go. You can now preheat the oven for your recipe, make your favorite and then you will add:
2 cups of freshly grated Carrots. Bugs Bunny would be pleased. You will have better night vision Doc!
Next, you will stir in Raisins. I usually use 1/2c.-2/3c. I know some people like Pineapple, in their Carrot Cake. You could use the Pineapple and the juice, instead of the orange juice. I haven't tried it, but I bet it is good~
For the sweet Carrot Cake taste, you will need some spice. YOU will need to add 1 1/2 tsp of Cinnamon, 1 tsp. Nutmeg and 1/4tsp. ground Cloves.
I baked my muffins at 350 F for 12-15 minutes. I normally bake muffins at 400F. You might want to test your oven and only cook one, to be sure.
I used the light Cream Cheese, to make a sweet spread. I added a bit of Splenda or Stevia and some Vanilla Extract. You could also buy the whipped kind and add your favorite sweetener and extract.
These muffins have an Orange flavor that mingles well with the spices! I hope you will be brave and try them!
I add 2/3 cup Walnuts...most recipes call for 1/2cup. Did you know:
- More recently the nutritional benefits of walnuts have become well-known, especially their omega-3 fatty acid content.
- The Greeks called walnuts karyon, meaning “head,” because the shell resembles a human skull and the walnut kernel itself looks like a brain!
- Walnuts are the oldest known tree food — they date back to 10,000 BC!
For the sweet Carrot Cake taste, you will need some spice. YOU will need to add 1 1/2 tsp of Cinnamon, 1 tsp. Nutmeg and 1/4tsp. ground Cloves.
These muffins have an Orange flavor that mingles well with the spices! I hope you will be brave and try them!
Comments
Alex-I'll add extra nuts for you! :D
You should see the mess I made, lol
Someday I will blog about that~
♥
d
By the way, new follower over from Alex Cavanaugh's blog.
Cheers.
I'll be back...to comment! Hubby called and is on his way home! Off to hide crafting supplies...ssshhh don't tell! lol
Never had carrots (nor any other vegetable) in my sweet cakes, must try it :) In my country, grannies sometimes used to make a potato cake especially in poor homes where people didn't have anything much except some potatoes. A I remember that during the US bombing of my country in 1999. when people were starving and we had shortages, I used zucchinis to get false pineapple or strawberry which we didn't have during the famine :) You just dice the zucchini and boil it in water with some sugar and some powdered fruit instant juice :)
Dezzy-Mine didn't stick. I thought for the photo, I would just prop one out. I do love silicone though~
Thank you for sharing! How clever~ Zucchini is known for being so adaptable! Sounds yummy~
Sherry-You could use your cake recipe and make them into muffins. I would reduce the sugar a bit! Yes, yum ;D Thank you!
Vicki-Yes, a sneaky way to get those kids to eat their veggies! The young n' old kids, lol :D
Jeremy-Nice to meet you! Yes, it is fun to imagine our favorites in new ways~ I soon will share my Doughnut Muffins :D
Green-Me too ;D
Dani-You are so cute :D mmh, Red Velvet Muffins...nah...maybe, lol
Brian-lol, No I don't add fiber to my Pumpkin Chocolate Chip Muffins...I bet my recipe is like your wife's. Moist, yummy and no fiber to be found :D
I also make Blueberry Gingerbread Muffins... ;D