Tuesday, August 09, 2011

TWD—Carrot Spice Muffins

I’m late, I’m late!  Well, not really, since it IS still Tuesday.  But I usually post the night before at midnight.  We’ve had company.  I made the muffins.  The only change I made was using whole wheat pastry flour instead of all purpose flour.  And while the muffins taste great, they are the most crumbly muffins I’ve ever had or made.


I don’t know if it was the flour or that’s just how these are.  I wanted the crowns to dome up more, too.  Oh well.  Like I said, they taste good, but you just need to made sure you eat one over a plate at the table.


You can get the recipe from Nancy at The Dogs Eat the Crumbs.  Her muffins look great!

There are more muffins to check out at Tuesdays With Dorie.


basicallybaked said...

I wonder if the white whole wheat made them crumbly? I think these sound really great!

Katrina said...

Sue--I wonder that, too. But I bake with it (it was whole wheat pastry flour) all the time and don't have issues. I wonder if I could make a carrot cake trifle with them or something!

Jessica of My Baking Heart said...

Oooh, you had me at trifle, Katrina. ;) The muffins look yummy... crumbs and all!

Bizzy B. Bakes said...

I made mine with a brown rice flour mixture and they were slightly crumbly but not too much. They were good though.

basicallybaked said...

Oops! Sorry for that mix up Katrina. Maybe a breakfast trifle with some lemon yogurt? Just a thought!

Lisa said...

If you want higher domes, you should try this trick - bake them at 500F for the first 5 min., then turn the heat down to 350F and keep baking them till they're done. It usually works great.

Kerstin said...

Carrot cake is my favorite so I think I would love these too -yum!

Tia said...

ooh a carrot cake trifle. that is fantastically creative!

TeaLady said...

It's the taste that counts. And they look like they tasted great. Dome or no dome....

Nicole said...

My muffins didn't dome that much and I didn't use whole wheat flour. I really liked all the spices in these and next time I think I will add more raisins.

Nancy/n.o.e said...

My muffins didn't dome very much but I've seen some posts with really domed muffins. Also, there have been lots of bakers who used whole wheat flour - partly or completely - and didn't complain of crumbles. I'm not sure if that exactly helps you, though, LOL! At any rate, "taste rules" and I'll bet yours tasted amazing. Thanks for baking along with me this week.

Tracey said...

I'm glad I'm not the only one whose muffins baked up really flat! Mine weren't very crumbly though. Hmmm, baking mysteries! :)

Flourchild said...

Thats a bummer they crumbled on ya..Im glad the crumbs were tasty!
I really liked this recipe, they were super easy to make!

Jessica said...

I did half whole wheat and they were crumbly but good. Yours look so good in those muffin liners. Plaid?

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