Wednesday, April 20, 2011

VLOG: the New York Times on carrot cake muffins

If you read The New York Times, you may have seen this recipe printed on March 1, 2011.  They are described as "spicy whole-grain muffins [that] are just sweet enough, unlike most cloying carrot cakes. And these are packed with carrots."  I made some modifications to the recipe by omitting the turbinado sugar and golden raisins.  I replaced them with light brown sugar and sweetened coconut.  The end result was a slightly moist muffin that had a bare hint of sweetness.  It's a great breakfast muffin that is probably best accompanied by jam or butter.  I, however, found the touch of sweetness to be sufficient.  The muffin does tend to dry out and develop a sticky residue after a couple of days.  The article does say that "these keep for a couple of days out of the refrigerator, for a few more days in the refrigerator and for a few months in the freezer."  So I would recommend that once these are baked, that they be frozen and microwaved when ready to eat.