• New Recipes - 06

    From Dave Drum@1:124/5016 to All on Tue Jun 10 05:26:55 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Carrot Cake Muffins
    Categories: Cakes, Snacks, Fruits, Nuts
    Yield: 12 servings

    MMMMM--------------------------MUFFINS-------------------------------
    1 1/2 c A-P flour
    1 1/2 ts Ground cinnamon
    1 1/2 ts Baking powder
    1/2 ts Baking soda
    1/2 ts Salt
    1/2 ts Ground ginger
    1/4 ts Ground nutmeg
    1/2 c Packed brown sugar
    1/2 c Sugar
    2 lg Eggs; room temp
    1/4 c Oil
    1/4 c Buttermilk
    1 ts Vanilla extract
    1 1/2 c Finely grated carrot
    1/2 c Raisins
    1/2 c Chopped walnuts

    MMMMM---------------------------GLAZE--------------------------------
    4 oz Cream cheese; softened
    1/2 c Buttermilk
    1 ts Vanilla extract
    2/3 c Confectioners' sugar

    Set oven @ 350ºF/175ºC.

    Line a 12-cup muffin tin with paper liners; lightly
    grease with cooking spray. Set aside.

    To make the muffins, in a large mixing bowl, stir
    together flour, cinnamon, baking powder, baking soda,
    salt, ginger and nutmeg; set aside.

    In another large mixing bowl, combine brown sugar,
    granulated sugar, eggs, oil, buttermilk and vanilla.
    Fold in shredded carrots, raisins and walnuts until
    combined.

    Add the flour mixture to the wet ingredients; stir until
    flour is moistened and no dry patches remain (do not
    overmix).

    Spoon batter into the prepared muffin liners, filling
    each about 3/4 full. Bake 18-20 minutes or until golden
    on the edges. Let cool in the pan for 5 minutes before
    transferring to a wire rack to cool completely.

    To make the glaze, use a handheld electric mixer to beat
    the cream cheese, buttermilk and vanilla extract until
    smooth, 2-3 minutes. Add confectioners’ sugar; beat on
    low until the glaze is smooth and creamy, another 2-3
    minutes. If the glaze is too thick, add additional
    buttermilk, 1 tablespoon at a time, until the desired
    consistency is reached. Drizzle a generous amount of
    glaze over each cooled muffin.

    Lauren Habermehl, Pewaukee, Wisconsin

    Makes: 12 servings

    RECIPE FROM: https://www.tasteofhome.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... Upset Foodies: offer them vegetable bacon.
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    * Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)
  • From Dave Drum@1:124/5016 to All on Wed Jun 11 05:31:32 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Carrot Cake Muffins
    Categories: Cakes, Snacks, Fruits, Nuts
    Yield: 12 servings

    MMMMM--------------------------MUFFINS-------------------------------
    1 1/2 c A-P flour
    1 1/2 ts Ground cinnamon
    1 1/2 ts Baking powder
    1/2 ts Baking soda
    1/2 ts Salt
    1/2 ts Ground ginger
    1/4 ts Ground nutmeg
    1/2 c Packed brown sugar
    1/2 c Sugar
    2 lg Eggs; room temp
    1/4 c Oil
    1/4 c Buttermilk
    1 ts Vanilla extract
    1 1/2 c Finely grated carrot
    1/2 c Raisins
    1/2 c Chopped walnuts

    MMMMM---------------------------GLAZE--------------------------------
    4 oz Cream cheese; softened
    1/2 c Buttermilk
    1 ts Vanilla extract
    2/3 c Confectioners' sugar

    Set oven @ 350ºF/175ºC.

    Line a 12-cup muffin tin with paper liners; lightly
    grease with cooking spray. Set aside.

    To make the muffins, in a large mixing bowl, stir
    together flour, cinnamon, baking powder, baking soda,
    salt, ginger and nutmeg; set aside.

    In another large mixing bowl, combine brown sugar,
    granulated sugar, eggs, oil, buttermilk and vanilla.
    Fold in shredded carrots, raisins and walnuts until
    combined.

    Add the flour mixture to the wet ingredients; stir until
    flour is moistened and no dry patches remain (do not
    overmix).

    Spoon batter into the prepared muffin liners, filling
    each about 3/4 full. Bake 18-20 minutes or until golden
    on the edges. Let cool in the pan for 5 minutes before
    transferring to a wire rack to cool completely.

    To make the glaze, use a handheld electric mixer to beat
    the cream cheese, buttermilk and vanilla extract until
    smooth, 2-3 minutes. Add confectioners’ sugar; beat on
    low until the glaze is smooth and creamy, another 2-3
    minutes. If the glaze is too thick, add additional
    buttermilk, 1 tablespoon at a time, until the desired
    consistency is reached. Drizzle a generous amount of
    glaze over each cooled muffin.

    Lauren Habermehl, Pewaukee, Wisconsin

    Makes: 12 servings

    RECIPE FROM: https://www.tasteofhome.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... Upset Foodies: offer them vegetable bacon.
    === MultiMail/Win v0.52
    --- SBBSecho 3.27-Linux
    * Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)