NEEDFUL THINGS

CAKES & MUFFINS

 

Source: Inspired by my mother’s “Whole Wheat Carrot Cake” (Jenny Roufosse de Lopez)


Makes 12 medium muffins and 1 (5x9 inch) loaf

Preparation time: 1 hour


Tips: Prepare 24 hrs. ahead. They build up moisture with time, best the next day.

Ingredients

Preparation

6 ounces ( ~1 1/2 cups or 3 medium carrots) fine grated carrots

1( 8 oz. can) crushed pineapple, do not drain

1/4 cup raisins

1/4 cup sweet shredded coconut

1/2 cups chopped nuts such as pecans or almonds

2 whole eggs

2/3 cup vegetable oil

1 cup granular or brown sugar

2 Tablespoons molasses

1 3/4 cups unbleached flour

1/2 cup whole wheat flour *(see note 1)

2 teaspoons baking powder

1/2 teaspoon baking soda

3/4 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg


Crystal type sugar for sprinkle on top prior to baking

Ground nuts to sprinkle top prior to baking

 Line  muffin tray with paper cups. For loaf pan, grease bottom with shortening then line with  single sheet of wax paper  to cover bottom and up along both long sides of pan.

  1. 1.In a large bowl that accommodates all ingredients place: Carrots, pineapple with juice, nuts, raisins, coconut, oil, sugar and and eggs. Mix by hand until well incorporated and sugar dissolved.

  2. 2.In mixer bowl place all remaining dry ingredients. Mix with paddle to incorporate well.

  3. 3.Add the carrot mixture to the mixer bowl using short on/off mixing steps just to incorporate. If batter is too dry, add some milk or fruit juice.

  4. 4.Spoon batter into muffin cups filling cups about 3/4 full. Muffins will not expand much. For a fuller muffin, fill to the rim and make sure rim of tin is greased or paper cup exceeds hight of tray.

  5. 5.Place remaining batter into a 5x9 inch loaf pan or a second muffing tray.

  6. 6.Sprinkle tops with crystal sugar and nuts to produce a shiny attractive look.

  7. 7.Bake at 350F degrees for about 30 minutes or  until a tip inserted test is no longer wet.

  8. 8.Wrap in wax and/or aluminum foil after cooling to make cakes moist. Whole wheat cake are usually best a day or two after baking because they even out the moisture from the fruits in then.

NOTES : 1) Total amount of flour per recipe is 2 1/4 cups. May vary proportion to all, partial  or none of the whole wheat combo. If all whole wheat, you may add a bit of milk if batter is dry to make up for the dryness of the flour.

2) I would like to try this recipe with butter instead of oil.

        
    Cakes & Muffins  
    
 

  Muffins - More than Carrots

pineapple, nuts, coconut raisins