Carrot Muffin Tops
My boyfriend is a huuuge sucker for yorkshire puddings. He kept praising the yorkshire puddings his auntie makes, so I got jealous.
What does this have to do with muffins tops, you ask?
Hang on, I'm getting there...
So the good woman I am, I went out, bought a special yorkshire pudding pan, and made my first ever attempt at making yorkshires.
BUT they weren't the 'real' ones...because apparently yorkshires are best made in a regular muffin pan.
There you go.
Luckily, I am an inventive lady with a sweet tooth, and I have found an amazing, way, waaay better purpose for a yorkshire pan.....Muffin tops.
Because everyone knows, they are the best part of a muffin anyway. Fact.
Carrot Muffin Tops (makes 4)
1/2 cup shredded carrot
1/4 cup shredded apple
3 tbsp brown sugar
1 tbsp vegetable oil
3/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
a pinch of nutmeg
a pinch of cinnamon
1/4 cup chopped walnuts
Cream together the egg and the sugar.
Add the carrot and apple. You can grate them or make a puree, depends if you like pieces of carrot in your muffins. Add the oil.
Mix in the dry ingredients.
Add the walnuts, or raisins, or both if you like. Shredded coconut would be nice as well.
Bake at 180C for about 20 minutes.
Aren't they just the prettiest bottomless muffins you have ever seen?
My fridge was scarily empty, so I had to enjoy those babies plain, but you should totally fancy them up with a delicious cream cheese frosting! Mmmhh :)