Tuesdays with Dorie: Carrot Spice Muffins (aka Morning Glories)

August 9, 2011 at 12:01 am | Posted in breakfast things, groups, muffins/quick breads, tuesdays with dorie | 9 Comments
Tags: baking, breakfast, muffins

“Muffin” is a weird word. And I just realized that I totally spelled it wrong in the titles of my last two muffin posts. How dumb, and obvious now that I look at those posts again. (OK, I’ve just gone back and corrected that, so it’s as if it never happened).

These Carrot Spice Muffins are something of a substitute for when your tummy really wants a piece of Bill’s Big Carrot Cake (wow, that cake was awesome…I think about it all the time) for breakfast, but your head just won’t let you. Like a good carrot cake, they have lots of add-ins beyond carrots…walnuts, coconut, raisins and, of course, a gentle amount of warm spices. Unlike carrot cake, though, they are sans that decadent cream cheese frosting (but now that I think about it, a thinned out cream cheese glaze would have been fabulous!), and they are a bit dialed down in the oil department. These seemed like they could be a vehicle for a little fiber boost as well, so I swapped about 25% of the flour with whole wheat. I also used unsweetened desiccated coconut instead of the sweet stuff. Then I ate two.

For the recipe, see Baking: From My Home to Yours by Dorie Greenspan or read The Dogs Eat the Crumbs, as it was Nancy’s pick this week. Don’t forget to check out the TWD Blogroll!

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I so wanted to make a glaze for them , but didn’t get to it! I can’t wait to make these in the fall! Your muffin looks yummy:)

Comment by Flourchild— August 9, 2011 #

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Your muffin looks scrumptious! And you’re right about the word ‘muffin’, when you think about it, it is an odd little word. 😀

Comment by Valerie— August 9, 2011 #

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I too found myself eating a few too many of these – after all, they’re healthy breakfast muffins, not cake, right? Your looks absolutely perfect.

Comment by Jessica@cookbookhabit— August 9, 2011 #

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I also thought some kind of cream cheese drizzle, frosting would have been good. But, they were eaten before I made it, guess they really didn’t need any.
Have a great day.

Comment by cindy harris— August 9, 2011 #

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These would be good with a glaze, but were great without, too. I loved the spices in these.

Comment by Nicole— August 9, 2011 #

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I remember that cake like it was yesterday (my first TWD post, in fact!). And these muffins were a very nice sub for it. Love your little crumbs in the photo, too! 🙂

Comment by Jessica of My Baking Heart— August 9, 2011 #

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I think with all of the sensible and healthful changes you made, you merited a second muffin! If I weren’t hosting (and already omitting the coconut) I would have used some whole wheat flour also; this recipe just seemed to ask for it. Your muffins are so pretty! Thanks for baking along with me this week.

Comment by Nancy— August 9, 2011 #

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oh , yes, glaze. How perfect would that have been. And I have some left over frosting in the fridge. Ah, well, next time.

Bill’s Big Carrot cake is one our favs. Every year for hubs b’day.

Comment by teaandscones— August 10, 2011 #

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I made these recently too and they are delish! I think they will become a regular feature on our baking menu 🙂

Comment by Renee— August 13, 2011 #

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