I adore breakfast. Pancakes with maple syrup, crumbly scones, fresh fruit, smoky bacon, eggs with runny yolks and toast to dip in it like fondue. I love it all.
And yet I rarely make time to eat a proper breakfast in the morning. In fact, breakfast is so regularly neglected in my house, that I’m a little surprised it hasn’t yet asked for its CDs back.
I’m not a morning person. Most mornings I eat breakfast at my desk at work, and by breakfast, I mean a mug of instant oatmeal.
On work days, I need a breakfast that’s tasty and portable. And that’s exactly what I found in these carrot and walnut muffins.
They’re sweet, fluffy, moist, and robust. I hesitate to even call them muffins. They’re more like unfrosted cupcakes that one can eat in the morning, if one is providing extra special, loving self-care.
One day I’ll use this very muffin recipe to make carrot cake cupcakes with cream cheese frosting, perhaps topped with candied cumquat slices. The cake? Will be exactly the same.
Recipe below the fold
Carrot and Walnut Muffins
1 1/3 cups all-purpose flour
2 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1 cup white sugar
3/4 cup vegetable oil
1 1/2 teaspoon vanilla extract
2 cups grated carrot
1/2 cup coarsely chopped walnuts
Preheat the oven to 400 degrees. Grease a muffin tin with butter, or line with baking cups.
Sift together the flour, cinnamon, baking soda, baking powder, and salt; set aside.
Beat the eggs and sugar until frothy and lightened in color. Stir in the oil, vanilla extract, grated carrot, and walnuts; fold in the flour mixture. Pour the batter into the prepared muffin tin.
Place muffins in preheated oven and turn the oven down to 350 degrees. Bake until toothpick inserted in center comes out clean, 15 to 20 minutes. Remove to cool on wire racks.