WHY DID NONE OF YOU TELL ME IT’S MARCH ON FRIDAY?!
Sorry. I didn’t mean to yell at you. Really, I should’ve yelled at myself, or my calendar, but seriously folks –
How on earth is it March 1st in a few days?
Wasn’t I just planning out Valentine’s Day posts?? And now I have to think about Easter posts?!
Any chance someone reading this knows how to slow down the Earth’s rotation? just a smidge? If so, I can send you marvelous muffins as incentive to do so. 😉
Normally I feel as though my classes drag by in seconds that feel like hours. But this semester is literally flying by me, in a whirlwind of baked goods at that.
Now I love baked goods, and truthfully a whirlwind of baked goods is the only kind of whirlwing I’d like to be in, but why does everything feel llike it’s on Fast Forward?!
Sigh. So if any of you are having quarter-life (or mid, or any time for that matter) crises that you can’t seem to stop, I think I’ve found the solution for you.
Yes. It’s a muffin. But it’s not just any muffin…
It’s a way to eat carrot cake for breakfast.
No, really, don’t give me that look. I mean it.
This muffin, with his humble shape and overly fat cream cheese drizzle, is the answer to all
my your problems.
When life seems like it’s flying by, and you’re pressed for time at nearly every moment of the day, you can count on these carrot cake muffins to start you off right in the morning: with a happy tummy and a smile on your face.
Days are better when your tummy cooperates.
Yes, I just wrote tummy multiple times. Tummy is a totally appropriate word for
the bear that growls inside your abdomen commanding you to feed it every second of the day stomach.
I work pretty much every morning at the computer lab, and after that it’s as if a drill seargant is shouting at me “Go! Go! Go! Get to that meeting! Send those emails! Bake those donuts! GET WORK DONE MISSY”
So I think I deserve carrot cake for breakfast, and so do you. Our lives just keep getting more and more hectic, so why not take out one of the variables and whip these muffins up on a Sunday night?
Then you’ve got carrot cake for breakfast ALL WEEK.
I can’t think of a better way to say sayonara to February and welcome in March. 🙂
If you’re feeling particularly adventurous when you’re making these, might I suggest substituting the one egg with 1/4 cup cinnamon applseauce? I thought about that only after I threw these into the oven, but it would make this a delectable egg-free muffin and add flavor to the carrot-cakeyness.
If you do try it, please leave a comment and let me know! I’m always interested in how variations like that turn out. 🙂
I’ll be back tomorrow with another awesome and easy college-cooking recipe. Until then,
Carrot Cake Muffins
Recipe Source: On Sugar Mountain Original Recipe
- 2 cups flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 tbsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp salt
- 1/4 cup vegetable oil
- 1 egg
- 1 cup milk
- 1 cup grated carrots
- Preheat oven to 350 degrees and line one 12-cup muffin pan with paper liners.
- Whisk flour, both sugars, baking powder, cinnamon, nutmeg, and salt in a large bowl. Stir in grated carrots until fully covered in flour mixture
- In a separate bowl, whisk together oil, egg, and milk. Pour over dry ingredients and stir with wooden spoon until just combined.
- Fill muffin cups about 2/3 way full with batter. Bake at 350 for 15-20 minutes or until a toothpick inserted in the center comes out clean (or with just a few crumbs). Let cool in pan for a few minutes before removing to wire rack to cool completely.
For the cream cheese drizzle:
- 4 oz cream cheese, at room temp
- 1/2 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla.
- Beat all ingredients until smooth.
- Add a little milk to thin or a little more powdered sugar to thicken if needed. Pour into plastic bag and snip off end. Drizzle over cooled muffins.
All Photos And Writing Copyright © 2013 Jessica Gonzalez | On Sugar Mountain