I'm taking a break from the yarn and spent the past two days writing up some new knitting/crochet patterns. The new ones aren't listed yet, but will be within the next week or so.
Aaaanyway, after all that writing I really felt like making something substantial. Didn't feel like knitting, so I turned to the kitchen. Well, not so much a kitchen as a tiny closet with an oven in it, but I digress. I dug up this old favourite carrot muffin recipe of mine and made a whole dozen.
I was going to take a photo after adding the yummy yummy nut-nougat icing, but the muffins mysteriously disappeared before I had a chance. Real fast too.
I thought I'd share the recipe, in case you'd like some amazing disappearing muffins of your own.
Carrot Muffins (makes 12)
This is the first recipe I've written down in English, so please excuse any funny wording. It's a very simple one, but that just means you make muffins more often, which to me is a great big plus. The more carrots you put in, the juicier they are. The less you mix the batter, the better they'll be.
4-5 dl (~2 cups) finely grated carrots (that's about 4-6 carrots)
4 dl (~1 1/2 cups) flour
3 dl (~1 1/4 cups) sugar
2 tsp baking powder
2 tsp cinnamon
100 g (~1/2 cup) melted butter
Mix the dry ingredients together. Whisk the eggs, then add grated carrots and melted and somewhat cooled butter. Fold the wet ingredients into the flour mixture. Divide the batter into 12 muffin cups and bake for about 20 minutes at 200°C (392°F).
Let them cool down completely before attempting to apply any icing. This time I just used nut-nougat spread from a jar, but something involving cream cheese and icing sugar is also a good bet.