Carrot Muffins and Bread
Posted by fourclankitchen on February 2, 2010
This is a low(er) calorie version of a carrot cake, made with vegetable oil. The recipe is adapted from Betty Crocker with only a few changes. I have added ½ cup of milk to it to make the batter a little easier to work with and to improve the texture. I had small organic eggs, so I used 4 small instead of the 3 the recipe calls for. I also swapped out the nutmeg (I did not have any) for ginger and cloves, which provide approximately the same zing. The result is a less sinful-tasting bread that seems more appropriate for breakfast than a carrot cake with a sugary frosting might. Instead of baking in a 13x 9x 2 pan, I used a 6-muffin tin and a 9x5x4 loaf pan. The muffins take about 30 min to bake and the loaf about 1 hour. This gives you a quick breakfast and then a loaf to freeze for a later day.
3 cups grated carrots (about 3 large or 5 medium)
4 small eggs (or 3 large)
1 cup vegetable oil
2 cups granulated sugar
1 ½ cups all purpose flour
1 tsp baking soda
1 tsp salt
1 ½ tsp cinnamon
¼ tsp ginger
¼ tsp clove
1 cup walnuts, chopped coarsely in the food processor or by hand
Preheat oven to 350˚F. Grease and dust muffin tin and loaf pan with flour. Grate the carrots in the food processor and set aside. Briefly mix the eggs, oil and sugar in the food processor. In a large bowl, mix the flour, soda, salt and spices. Add the egg mixture to the flour and mix to incorporate. Add the milk, then the carrots and walnuts. Pour into the prepared muffin pan and loaf and bake for 30-35 min for the muffins and 50 min to 1 hour for the loaf, until a sharp knife inserted in the middle comes out clean. Loosen the muffins and the loaf by running a knife around the mould. Allow the loaf to cool completely, cut in half and wrap each half in foil. Freeze in a 1 gallon freezer bag. The loaf will keep well in the freezer for at least 3 months. Thaw for 1-2 hours at room temperature before serving.
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