Wednesday, October 17, 2012

Cinnamon Chocolate Chip Carrot Cake Muffin Recipe

Uploaded from the Photobucket iPhone App 

As I am learning to cook dinners and good meals for my family, baking is something I actually am really good at. Of course keeping  my sweet tooth happy has never been a problem. Yesterday I tested a new recipe out but made a few alterations of my own to make it perfecto!

Cinnamon Chocolate Chip Carrot Cake Muffins

2 cups of flour
2 cups of sugar
2 tsp of baking soda
2 tsp of cinnamon
1/2 tsp of salt
1/2 tsp of all spice
1 cup of cinnamon chocolate chips
1 cup of applesauce
1/2 cup of vegetable oil
6 egg whites
3 cups of peeled, graded and chopped carrots

Preheat your oven to 350 degrees. Mix the dry ingredients together. In a separate bowl mix the wet ingredients. Then combine them together and beat for 2 minutes.

For muffins bake at 350 for 20-25 minutes. Basically until you can pull a tooth pick out of the middle muffin with out stuff on in. It needs a nice smooth exit.

For Cake bake at 350 in 2 greased 8" round pans.

For the (optional) Cream Cheese Frosting

8oz. cream cheese, softened
1/2 stick of margarine or butter, also softened
2 and 1/2 cups powdered sugar  (add more to thicken)
2 tsp of vanilla extract

Blend the cream cheese, vanilla extract and butter then sift or slowly mix in the powdered sugar.

Uploaded from the Photobucket iPhone App

No comments:

Post a Comment