MUFFIN: Carrot Muffin

Muffins with the Cream Cheese Frosting

POINT TO PONDER

We don't appreciate things that are right in front of us until we have lost it. 

I honestly miss the time when the kids were small.

THE INGREDIENTS
 Preheat the oven at 180 for fifteen minutes.
First Bowl
4 cups of flour
2 teaspoons of baking soda
1 teaspoon of baking powder
2 teaspoons of ground cinnamon
1/2 teaspoon of ground nutmeg
1 teaspoon of salt

Second Bowl
   4 large eggs (leave them out for a couple of minutes before you start baking)
   2 cups of sugar
   2/3 cup brown sugar
          Using an electric mixer, mix the above until you feel as if the sugar has dissolved.
  1 cup of vegetable oil ( I used 'Minyak Kelapa Sawit')
  1/2 cup of milk
           Add the above and go on mixing until light and thick.

    3 cups of grated carrot (You need about 4 quite big and long carrot.)
    1 cup of dark raisins
    1 cup of chopped walnuts (Please do take note as it says 'chopped'.)
    2 teaspoons of vanilla extract. (I used Vanilla flavour)

1. Once the mixture in the second bowl is ready, add in the mixture of the first bowl. You may still use the electric mixture but it has to be low speed as the flour might go flying off.
2. Then, add in the carrot, raisins, walnuts and vanilla.

3. Place paper cups into tray with muffin moulds. Using tablespoon and teaspoon, spoon the mixture into the paper cups. (My tray has 13 moulds each. I have two trays. It took me two and a half put-in.

4. For each put-in, it takes about 20 minutes.

Refer to 'CREAM CHEESE FROSTING' for the frosting. The two seems to go well together.

MY THOUGHTS

I got the recipe from HELLO, CUPCAKE!  written by Karen Tack and Alan Richardson. I love the taste of this muffin and do my kids and hubby - except one as she is away for the moment. (Miss her actually. )