Carrot Muffin

As some of my friends know, I have been busy in the the baby kitchen mode.

My next attempt is Carrot Muffin either from http://bunnynwife.com/category/food-recipes/

Ingredients
4 eggs
1.5 cups vegetable oil
3/4 cups organic raw cane sugar
2 tsp vanilla extract
2 cups organic unbleached all-purpose flour
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1.5 cups grated carrots
(optional but not recommended for baby below 18 mths : 1 cup grated pecans, 1 tsp cinammon)

Method
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a muffin.
2. In a large bowl, beat together eggs, oil, sugar and vanilla extract.
3. Mix in flour, baking soda, baking powder and salt (optional: cinnamon)
4. Stir in carrots. (optional : pecans)
5. Pour into prepared muffin tray.
6. Bake in the preheated oven for 15 minutes, or until a toothpick inserted into the center of the muffin comes out clean.

or else would be this receipe http://www.joyofbaking.com/CarrotMuffins.html

Carrot Muffins Recipe:
1/2 cup (50 grams) pecans or walnuts, toasted and coarsely chopped
2 cups (270 grams) grated raw carrot (about 2-3 peeled carrots)
1 large apple, peeled and grated
2 cups (260 grams) all-purpose flour
1 1/4 cups (250 grams) granulated white sugar
3/4 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon (3.5 grams) salt
1 1/2 teaspoons ground cinnamon
1 cup coconut (sweetened or unsweetened) (optional)
3 large eggs
3/4 cup (180 ml) safflower, corn, or canola oil
1 teaspoon pure vanilla extract
Cream Cheese Frosting: (optional)
1/4 cup (56 grams) unsalted butter, room temperature
4 ounces (1/2 cup) (110 grams) cream cheese, room temperature
3 tablespoons confectioners' (powdered or icing) sugar
1/2 teaspoon pure vanilla


Carrot Muffins:
Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Place paper liners in 18 muffin cups.
Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.
Peel and finely grate the carrots and apple. Set aside.
In a large bowl whisk together the flour, sugar, baking soda, baking powder, salt, and ground cinnamon. Stir in the nuts and coconut. Set aside.
In a separate bowl whisk together the eggs, oil, and vanilla extract. Fold the wet ingredients, along with the grated carrot and apple, into the flour mixture, stirring just until moistened. Evenly divide the batter between the prepared muffin cups and bake for 20 - 25 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and let cool on a wire rack. After about 10 minutes remove the muffins from the pans and cool completely on a wire rack before frosting.
Makes 18 standard-sized muffins.
Frosting: Beat the butter and cream cheese until very smooth with no lumps. Gradually beat in the powdered sugar until fully incorporated and smooth. Beat in the vanilla extract.
Place a dollop of the cream cheese frosting on the top of each muffin.

But of course as usual me, I would Modify this receipe again hahaha so stay tuned and see what the modified receipe would be and the outcome... to be continued....