Thursday, June 18, 2009

Carrot Spice muffins

Okay boys and girls, here's a quickie. Muffins, in fact, are super quick. And I feel that the true art of the muffin has been lost in this era of giant greasy oil balls and itsy bitsy mini-muffins.

So. The muffin, the true muffin, is a quickbread. In a cup.

The dry ingredients. Note the spice component of the "carrot spice" muffins.

Shredding the carrots. An old-school box grater is a friend to all. No one believes me, in this age of food processors and microplanes and mandolins. But seriously, y'all. Box grater.

Mixing the carrots, coconut, and pecan into the batter. The trick with muffins is DO NOT over-mix, for the love of god. That makes the muffins tougher and more bread-like. Even if there's some bits of flour left in there, totally okay. Better to leave them in than risk over-mixing.

After they come out of the oven:

See the bits of carrot?

This recipe comes from Dorie Greenspan's Baking, From My Home to Yours, and I know I said I'd put up more recipes on here for you all, but I am not quite sure about the copyright issues related to recipes from books. So pick up a copy of your own, or get yourself over to (this recipe from is close to Dorie's, by the way).


ijoemonkey said...

FYI--recipes do not have copyrights. So, Dorie has a right to the expressions in her book, but not to the formula that is the recipe. hence, smittenkitchen can reprint all those recipes. so post away!

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Ana Silva said...

Could u email me this receipe looks very different even better than

chefdavid said...

I request your permission to use some of your photos on my cooking app for smartphones. I would give credit back to your site.
David Nugent