Being a parent means trying to make recipes that go that extra mile for you. Something that you can entice your children into eating and if the need arises, offer it to your "grown up" friends and family by dressing it up a little. And if that recipe is fast and simple, you have just managed to give yourself that extra window of opportunity to indulge in a little "you" time. Don't you just love recipes like that?
I found a little gem like that in the September 2006 issue of the BBC Good Food magazine. As usual the tiny ingredient list caught my eye and when I saw that it would take only 30 minutes, start to finish, I made a dash for my kitchen. I didn't have the exact ingredients, so I improvised and the petit little muffins were moist, cakey and full of carrot-ey goodness. My little boys loved the carrot "cupcakes". I served them later for tea on ornate plates, dusted with cinnamon sugar. They looked the part and everyone loved how light and flavourful they were.
I can easily picture these at a birthday party with a dollop of cream cheese frosting on their cute little heads and a tiny baby fondant carrot sticking out. I might bake these again for Easter, which is just around the corner ... can you believe it?
I used a regular carrot for the recipe. The baby carrots in the photos are from my son's veggie patch. He planted the seeds many weeks ago and kept a vigilant watch as the carrot tops sprouted above the dirt. Both him and his little brother have enjoyed the fruits of his labour, pulling them from the dirt, washing them with the garden hose and crunching them as they run around the backyard. He was so happy to have his produce feature in my photo shoot.
PETIT CARROT MUFFINS
Preparation Time - 10 minutes
Baking Time - 15 minutes
100g self-raising flour
1/2 tsp baking powder
1/2 tsp ground mix spice
100g caster sugar
75ml olive oil
50ml skim milk
1 egg, lightly beaten
1 large carrot, peeled and finely grated
a pinch of salt
Heat oven to 190°C/fan 170°C/gas 5.
Line 2 mini muffin trays with 20 mini paper cases.
Put the flour, baking powder, mixed spice, salt and sugar into a bowl. Add oil, milk, egg and carrots. Stir to combine. Stir gently till just combined and lumpy.
Put a heaped tablespoon of the mixture into each muffin case. The rule of thumb would be to make sure the paper case is 2/3rds full. Bake for approximately 12-15 minutes until risen and golden.
Cool on a wire rack and store in an air tight container for upto 5 days.
i have become a fan 🙂 i often waste time on the internet searching for good recipes... i leave feeling drained and disappointed especially when nobody wants to eat my new dish! fantastic website, great recipes.. looking forward to trying out your petite carrot muffins today 🙂
I just tried this recipe, and for a non baker - i'm impressed! I'd give myself an A- on first attempt - my problems came from converting the recipe ingredients, and forgetting that for High Altitudes (Colorado) one should compensate with the flour to baking powder ratio, or something like that.
All in all a success. Success being measured in this case by two very picky eating boys (3+6) eating them and saying they were good.
3yr made my day as he helped me make them by yelling "These are gonna be the best Muffins i ever tasted!"
Next stop - veggie pick me up muffin recipe!
Made these last weekend (with cinnamon instead of all spice)for a high tea party and they got the thumbs up from adults and kids alike. Great recipe and love the fact that you can make them even a few days in advance if needed! Thanks - I will be making them again!
Looking extremely yummy Sneh, looking forward to satisfying my pregnancy cravings!!
Thank you all for your kind comments. I hope you have all had a lovely weekend 🙂
this looks really pretty:) i love how you made this petite. thanks for sharing this and have a great weekend ahead.
I do love quick and short recipes you can whip up almost instantly, they're good for the days when you just don't have the time or energy to be slaving away in the kitchen. Aww I love how you featured your son's carrots, that's so cool that you've got them learning about where their food comes from!
The photos are gorgeous, Sneh and so are the muffins! I am glad you said that these are moist and cakey!
ooo yum!! they look nice and moist, something i can jst pop straight into my mouth in one bite! hehehe
yum, this recipe looks like a keeper! i love recipes with a small ingredients list and short cooking times too
they're sooooo cute !!! I love these !!
Very interesting muffins. I've never heard one like this before and I'm surely gonna make this carrot muffins. Looks like delicious and very healthy too. Thanks!
I like the ingredient list for these muffins, especially the use of olive oil.
Lovely blog, I'm looking forward to exploring and following! 🙂
my mum loves to bake that when i was young! 🙂 photos look lovely!
ooh yum! Agree, cream cheese frosting would be perfect
Those little carrot cakes look really moist and beautiful on your yellow vintage floral plate.
How sweet to have those cute carrots too, the fruits of young labour.
What gorgeous photos! And I can totally see the fondant carrot accessorising these too! 😀