Carrot Bread and Muffins
Makes 24 mini-muffins AND 1 loaf
1/2 cup unsalted butter
1/2 cup granulated white sugar
1/4 cup brown sugar
3 large eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 6-ounce cup (or 3/4 cup) of yogurt (I used Boston Cream Pie)
1 1/2 cups grated carrots
1. Preheat oven to 325º F and place the oven rack in the middle position. Spray (with non-stick cooking spray) and flour the bottom and sides of a 9 x 5 x 3 loaf pan AND muffin tin. Set aside.
2. With a hand mixer, beat the butter until softened (about 1 minute). Add the sugar and continue to beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Beat in yogurt. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. With the mixer on low, add the flour mixture (in three/four additions). Mix only until combined. Gently fold in the grated carrots.
3. Scrape the batter into the prepared loaf and muffin pans. Bake muffins for about 13 – 15 minutes, or until golden brown. Bake loaf for about 35 – 40 minutes, or until golden brown. Let muffins and bread sit in pan for about 2 minutes before removing. Place on wire rack to finish cooling. Store bread and muffins in an air-tight container for optimum freshness.
Use a tea infuser to sprinkle flour in pans.
DO serve muffins on a pretty plate.
DO sprinkle the breads with powdered sugar for more sweetness and nice presentation.
DO take a bite and enjoy. DON’T eat so many that you get a tummy ache.
Finally, DO play around with the recipe. I just made up this recipe by combining a few other recipes and the results were splendid! Every once-in-a-while I do it right in the kitchen and am pleased with the results.