Carrot Muffins

Muffins aren’t my favorite, but I love carrot breads. This recipe is pretty good, not the best, but pretty good. But I burnt them so they might be better if they weren’t burnt. No, I’m SURE they would be better. I have no idea where this recipe came from. My mom came up to me and said, ‘Here’s a carrot muffin recipe, make it.’ We didn’t have any the first time (that time they weren’t burnt). But the second time our mom let us have some. Here it is.

        CARROT MUFFINS

2 cups all-purpose flour
2 teaspoon baking soda
2 teaspoon ground cinnamon (I put 3 or 4)
½ teaspoon salt
2 eggs
1 cup honey
6oz plain yogurt or sour cream
½ cup oil
2 teaspoon lemon juice
2 teaspoon vanilla extract
1&½ cups shredded carrots
1/2 cup raisins

•          Combine dry ingredients in a bowl.
•          In a separate bowl, combine egg, honey, yogurt, oil, lemon juice & vanilla.
•          Fold in carrots and raisins. Fill greased or paper lined muffin cups 2/3 full.

•           Bake at 350 degrees for 20-25 mins or until a toothpick comes out clean.
•  Cool for 5 minutes before removing from pans to wire racks.

Pumpkin Squares

This recipe is excellent. I brought it to my Bible study, a full 9x13, and I only had SIX small pieces when I got home. Everyone loved them. So I brought the six pieces back home and my family thought they were great too. I sprinkled sifted powdered sugar on top of the pumpkin squares when they were cut. All I did was add one more oz of pumpkin and used fresh pumpkin. Here’s the link to the original, http://allrecipes.com/recipe/pumpkin-squares/. And here’s what I did.

       Pumpkin Squares

4 eggs

1 cup olive oil

2 cups white sugar

2 cups fresh pumpkin puree

2 cups all-purpose flour

2 teaspoons cinnamon

½ teaspoon ground cloves

½ teaspoon ground ginger

½ teaspoon ground nutmeg

1 teaspoon baking soda

2 teaspoons baking powder

½ teaspoon salt

2 teaspoons powder sugar, optional

·         Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.

·         In a medium bowl, mix together the eggs, oil, sugar and pumpkin until smooth. Sift together the flour, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder and salt. Stir into the pumpkin mixture.

·         Spread evenly into the prepared pan and bake for 25 to 30 minutes. The bars should spring back to the touch when done.