Super Moist Carrot Muffins-Basic recipe
I was pulled out of my dreams this morning by the raw morning voice of my partner saying “let us make carrot muffins this morning”. Or perhaps I was still dreaming?
Then I heard the voice again; “Let us make carrot muffins. I would like to have some this morning!.” O.K. a very clear statement. I pinched my arm and realised that I was indeed no longer dreaming. I had to go through this sentence once more in my head. Did I really hear that?! This may not sound in the least bit odd at first, however, for me the confusing words were “US” and “Carrot muffins.”
You see, my partner is not really the sweet-tooth type. His breakfasts are typically packed with eggs, sausage, whatever meat cuts are available and cheeses. I recall so vividly the first time I went over to his house- I went to my favourite bakery in Cambridge: Fitzbillies and spent more than 30 minutes there trying to decide what best to bring for this date. I had no idea what sort of things my soon-to-partner would enjoy eating and ended up buying 2 of everything that they had.
I purchased many-a-chelsea bun there during my Cambridge days and, looking back, this is what perhaps kept me “somewhat” sane. Their Chelsea buns are out of this world! During my last visit, I begged the owner for the recipe, promising him never to give it out to anyone. Lips sealed with a smile he said “nice try, but no luck!”.
Back to the “date”: So, I arrived with this huge box of goodies only to discover…..that my date does not really like sweet things. What???!! Yes, someone who does not like sweet things, deserts, chelsea buns, chocolate? I never imagined this even possible. This was so far removed from anything I had planned when I went through the “date scenario” a million times in my head. When I discovered this, I wanted to run out of the flat, rewind what had just occurred and “Take 2” would have been to bring a plate of cheese and sausages and breads instead.
Out of perhaps pity for me, the contents in my Fitzbillies box were removed and placed upon a platter. My date took a bite from one of the pastries and put the rest back on the plate most politely. I took home the rest.The first thing which came to my mind was that there was NO way this relationship was going to work.
Nonetheless, 4 years later and perhaps about hundreds of mornings waking up to the sweet smell of something or other, and my voice saying “come and just try a bite of this or of that”, things have radically changed. Now I get requests for muffins!
He is convert and I am fully responsible!
Back to the “let us” issue: I pulled myself out of my warm bed (I honestly could have slept for another couple of hours), and made my way into the kitchen. I delegated tasks and asked my partner to grate the carrots, which I must admit in his defense, is not the best of tasks when using a hand grater. My fingers have suffered several times from grating just a bit too much …Aouch!! After this task and, a few grunts of strenuous activity and questions such as “why can’t we just use an automatic grater, do I really have to grate them all?”. I knew that the “us” was over. After the huge task of grating the carrots, I found my partner sitting comfortably on the sofa reading the newspapers. His eye caught mine and he sweetly asked “when will the muffins be ready?”
Oh well! At least it is a start!
So, here are the “us” muffins and I hope that you enjoy them as much as “we” did.
Super Moist 3 Bowl not-too-sweet-Carrot Cake/Muffins
You will need 3 medium bowls to mix
3 cups finely grated carrots
4 large eggs
2 cups all purpose flour (405)
2 teaspoons baking soda
1 teaspoon salt
2 1/2 teaspoon ground cinnamon
1 teaspoon of vanilla
1 1/2 cups of sugar (non blended rübenzucker)
1 1/4 cups of oil (oil offers a really nice fine texture. I used olive oil, but you can use any type)
1 1/2 cups chopped walnuts
1 cup of raisins
Preheat the oven to 150°C. Butter and flour either two 9-inch-diameter cake pans or a large muffin tin.
In bowl 1, mix the grated carrots, walnuts and raisins together.
In bowl 2, mix the flour, baking soda, salt and cinnamon together.
In bowl 2, mix the sugar and the oil together. Then add in the eggs to the sugar and oil mixture 1 at a time, mixing for about 30 seconds are each.
Add flour mixture to this and stir until blended.
Finally add in the carrot mixture and mix until blended.
Divide the batter into the cake tins or the muffin tins.
Bake cakes or muffins until a knife inserted into the center comes out clean. It took me about 20 minutes for the muffins and 40 minutes for the cake.
Make sure to cool the cakes/muffins in the pans for at least 15 minutes. Turn out onto racks and eat away!
P.S This muffin/cake recipe is not sweet at all, and one can add more sugar depending on your own taste.
P.P.S My partner actually did much more than just grating the carrots: He also assisted in writing down what ingredients I used and how much!!