This same magazine feature also offered this option: carrot cake muffins—identical recipe but in a muffin format that included the addition of pecans (and golden raisins, too, which I opted out of). Muffins could be enjoyed and then frozen and reheated for later dining. The recipe called for three cups of grated carrots and an 8-ounce can of crushed pineapple, drained.
I wondered whether the muffins without the frosting would be stand-alone good or a little bland. I shouldn’t have been concerned. The muffins were majorly moist and sweet and were like dining on mini-carrot cakes. By themselves they made a great Sunday-morning breakfast or as an add-on to my usual breakfast cereal.
Southern Living tub-thumped its recipe with the headline, “You can thank us later, when your mouth isn’t full.” Via the Internet I can tippy-type my thanks even with my mouth full, which it indeed was this weekend as I enjoyed these bites of carrot heaven.
Carrot Cake Muffins
2 cups all-purpose flour
3/4 cup granulated sugar (I used sugar substitute)
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon salt (or salt substitute)
1 (8-ounce can) crushed pineapple in juice, drained
1/4 cup vegetable oil
2 large eggs (or egg substitute)
2 egg whites (or egg-white substitute)
1 tablespoon vanilla extract
3 cups grated carrots
1/2 cup chopped toasted pecans
1/2 cup golden raisins (optional)
Preheat oven to 350 degrees. Place about 15 paper baking cups in muffin pans; coat baking cups with cooking spray. In a large bowl combine first 5 ingredients; in the center of mixture make a well. Whisk together pineapple and next 4 ingredients; add pineapple mixture to flour mixture. Stir just until dry ingredients are moistened. Fold in carrots and pecans. Spoon batter into baking cups. Fill cups about 2/3 full. Bake as directed. Cool in pans on a wire rack for 10 minutes. Serve warm or at room temperature. Makes about 15 muffins.