Lately, I started cooking and baking a little bit more diversely and I’ve been having a blast trying out new recipes! Below is one of my boyfriend’s favorite muffin recipes, he even likes these more than Banana & Chocolate Chip Muffins which my mom adores, and they were a hit when we had friends over.
Now, I really wanted to have pics taken at all stages of baking and it took a few tries until I finally got them, mainly because these little guys barely last a day after cooling down, so bear that in mind when looking at the somewhat “mixed” collage.
200 ml of canola oil (or sunflower oil, or which ever you like best)
300 g granulated sugar
3 large eggs
250 g flour
10 g baking powder
Spices: 1 teaspoon cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground cloves, ¼ teaspoon nutmeg (or 3 teaspoons Gingerbread mix)
1 teaspoon grated orange peels (or left over from making Orange Syrup)
1 teaspoon butter-vanilla extract
1 tablespoon maple syrup
1 teaspoon rum
1/2 cup fresh orange juice
3 cups grated carrots (about 2-3 large carrots)
100 g chocolate chips
First, preheat your oven to 180 ° C and line 2 muffin pans with paper or place silicone muffin cups onto a big tray.
Then, add the oil and sugar into a mixing bowl and mix for a few minutes at high speed. Add the eggs, one at a time, stirring well after each. Sift the flour into it, the baking powder and spices. Mix well, then add in the carrots, rum, maple syrup, fresh orange juice, the orange peels and butter-vanilla extract.
Finally add the chocolate chips, mix well and pour the composition in the two pans, making sure that each muffin cup is 2/3 full. The easiest is to use two spoons when filling your muffin cups, one for taking the batter and another with which to push it off the spoon into the paper/cups, or do as I did and use a coffee measuring spoon.
In case you forget to add the chocolate chips, you can fill the muffin paper/cups only halfway, add some chocolate chips and then cover them up with some batter when filling the paper/cups the rest of the way.
Or if you’re feeling fancy, you can do the same, fill the muffin paper/cups only halfway, and add in one caramel chew into their middle before covering with the rest of the batter. When baked, this will result in a nice, melting, caramel heart for your muffins.
Place the tray in the oven for 25-30 minutes or until the cupcakes are golden brown and pass the toothpick test.
In case you don’t want to make frosting, feel free to decorate the muffins with some marzipan hearts, carrots, snowflakes, etc. before placing them in the oven.
200 g Mascarpone or another type of cream cheese!
50 g butter
4 tablespoons powdered sugar
1 teaspoon vanilla extract
The cream cheese and butter should be at room temperature, add them into a mixing bowl, add the sugar and vanilla extract and mix well at high speed until the frosting has a completely smooth consistency. For a “stiffer”frosting consistency add double the butter and sugar amount used.
Apply the frosting only after the muffins have cooled completely and decorate with what you have at hand, like colorful sprinkles, marzipan hearts, carrots, snow flakes, etc. anything looks cute!
Bon appétit! ;)