Ingredients:
1 1/3 cup bran muffin mix
1 egg
1 cup shredded carrots
1 cup milk
1 tbsp vanilla extract
1 tsp cinnamon
Icing ingredients:
1 cup icing sugar/powdered sugar
1 tbsp vanilla extract
1/2 tbsp water
Need something easy to bake for a potluck? Or something quick to grab for breakfast? Here ‘s a recipe for an easy carrot cake muffin my mom made with me all the time when I was a kid.
First, preheat your oven to 400 F and put a rack in the middle of the oven. If you’re using large carrots, peel and wash them first. Then grate them on the smallest grater you have to get one cup of shredded carrots. In a separate bowl, measure out 1 1/3 cup of your preferred bran muffin mix. Add in 1 tsp of cinnamon, 1 egg, 1 cup of milk, and 1 tbsp of vanilla extract, and mix everything together fully. Pour in the 1 cup of shredded carrots and mix everything thoroughly again.
Take your muffin pan and either line it with cupcake liners or grease it with oil spray. Fill up the cup of the mold with the batter about 2/3 of the way up the walls. Place in oven and bake for about 18 to 20 minutes. Double-check that your muffins are cooked with a toothpick or wooden chopstick. Let your muffins cool completely. Once cooled, enjoy.
This recipe is great on its own, but it’s extra delicious with icing.
For the icing sugar, get a small bowl and measure out 1 cup of powdered sugar. Add the vanilla extract in 1/2 tbsp at a time. Then add the 1/2 tbsp of water, making sure to mix in between each liquid addition. If your icing is too dry, add water by 1/2 tsp at a time. Be careful with how much liquid you add to the icing sugar.
When the muffins are cool, there are two ways to put the icing on them. One way is to dunk just the tops of the muffins in the bowl. Make sure to gently twist the muffin when dunking to get equal coverage on all sides. Continue to twist the muffin when removing out of the bowl to catch any drips that may be falling.
The other way is to use a spoon. Pick up a small blob of icing and let it slide onto the muffin. Then use the back of the spoon to spread the icing to completely cover the top of the muffin.
You can also add other fillings into your muffins, such as walnuts, white chocolate chips, cranberries, or raisins to add a little extra crunch or a little bit of sweetness. My mom and I would make large batches that my family would eat throughout the week. I would pack multiple for my lunches in middle school. They also store well; they can be left in the baking tin for a week with a light covering.
Be careful when you’re grating the carrot: they contain a lot of moisture, so they may become slippery. If you’re using large carrots, I recommend using a fork. It will help protect your fingers and knuckles from getting cut.
The bran mix you’re using may give you different measurements, but follow the instructions above. The added moisture from the carrots changes how much liquid can be added to the batter—the recipe above has taken that into account. If your carrots happen to contain extra water, making your batter very loose, add 1/3 cup of bran mix at a time until it becomes the proper consistency.
Have you made a recipe from one of my previous columns? How did it turn out? Did you enjoy the end product? Please share a picture and your thoughts to editor@nexusnewspaper.com. I would love to hear what folks like about the recipes and what needs to be worked on, and to help with any cooking and baking questions you have.