My blogging schedule is so off this school year, but I’m getting posts in whenever I can for you, and I know you’ll think this one was definitely worth the wait!
Today’s is one that’s been on my editorial calendar since the spring when a friend of mine shared photos of these Carrot Cake Muffins on Facebook. I asked her for the recipe right away and she sent me this one from Allrecipes.com, a favorite site of mine when looking for new recipes.
I knew right away my kids would like these, especially if I added a little icing made with confectioner’s sugar. I mean really, what’s not to love??
My favorite thing about them is that I’m sneaking in a little bit of vegetables that normally they might not all eat. I have since made these multiple times. One afternoon I only had time to make the muffins, not the icing, and left that recipe out for my oldest to do on her own at home. It worked out perfectly.
I love anything that can double or triple in its job, and these muffins do just that. They can be a breakfast, an after school or late night snack, or even a dessert. Although we’ve always had them with the icing, I’m sure they’d be delicious without it also. Most times when I’ve made this in the afternoon, I bag up the leftovers into bags of two muffins each, and that’s a breakfast or a lunchbox snack for the next day too.
You can click here for the muffin recipe from Allrecipes.com, and below is the Powdered Sugar Icing recipe that we use each time.
Powdered Sugar Icing (taken from the Better Homes and Gardens New Cookbook tenth edition, copyright 1989)
1 cup sifted powdered sugar
1/4 teaspoon vanilla
Milk or orange juice (We usually do milk.)
Mix powdered sugar, vanilla and 1 tablespoon milk or juice. Stir in milk or juice, one teaspoon at a time, till of drizzling consistency.
Makes 1/2 cup or enough to drizzle over one 10-inch tube cake.
Let cake stand two hours before slicing. (We do let our muffins cool first, but not for two hours.)