I blanched as much as I could and sliced until I got a little dangerous. (See previous “Carrot” post.) After I put about 8 quarts in the freezer (plus the dilled carrots), I just threw what was left in the fridge. I just grated enough for this recipe (4 cups) and I still have some in the crisper drawer.
So, let’s get to this recipe. Once again, I found it in my favorite Gourmet cookbook.
Morning Glory Muffins
(From the Morning Glory Cafe on Nantucket)
4 cups all-purpose flour
2 1/2 cups sugar
4 teaspoons baking soda
4 teaspoon ground cinnamon
2 teaspoon salt
12 carrots, peeled, if desired, coarsely grated in food processor (4cups)
1 cup raisins
1 cup chopped pecans
1 cup sweetened flaked coconut
2 Granny Smith apples, peeled, cored and coarsely grated with box grater
6 large eggs
2 cup vegetable oil
2 teaspoon pure vanilla extract
Position a rack in the lower third of the oven and preheat to 350 degrees F. Generously butter 30 muffin cups.
Whisk together the flour, sugar, baking soda, cinnamon, and salt in a large bowl. Stir in carrots, raisins, pecans, coconut, and apples. Whisk the eggs with the oil and vanilla in another bowl, then add to flour mixture and stir until just combined.
Spoon the batter into muffin cups, filling each to the top. Bake muffins, in batches if necessary, until springy to the touch, about 30 minutes per batch. Cool in pans for 5 minutes, then turn out onto a rack and cool to warm or room temperature.
These muffins keep stored in an airtight container at room temperature, for up to 2 days.
So, of course, the question is “How did I tweak it?”
First, I only added one apple (because I forgot to buy two at the store). I probably packed the grated carrots in a little too much, but hey, I was trying to use as many as possible! And, as I am not too fond of raisins, I added dried cranberries. This recipe states it makes about 30 muffins. I ended up with 12 jumbos and 13 smaller ones.