butterscotchblastoff

Kick start your day with a good breakfast

Small-Batch Baking

on August 23, 2014

I’ve finally found a muffin recipe that I can reduce from twelve to six to three and have the smallest batch taste as moist and delicious as the largest!

I substituted pineapple for the apple in this since I still had the buy-$20-worth-of-Chinese-food-and-get-something-free pineapple chunks left over from the other night’s take-out. Thank you, Six Happiness!

 

Easy Morning Glory Muffins

from Debbie Clarke courtesy of AllRecipes.com

½ cup all-purpose flour

¼ cup and 1 tablespoon white sugar

½ teaspoon baking soda

½ teaspoon ground cinnamon

Pinch salt

½ cup shredded carrot (about half of a thick-ish carrot)

⅛ cup raisins

⅛ cup and 1 tablespoon chopped walnuts

⅓ cup chopped pineapple

⅛ cup flaked coconut

1 egg

¼ cup vegetable oil

½ teaspoon vanilla extract

Preheat the oven to 375°. Grease three muffin cups (put a little water in the other cups in the tin to keep them from burning)

In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt. Stir in the carrot, raisins, nuts, coconut, and pineapple.

In a separate bowl, beat together eggs, oil, and vanilla. Stir egg mixture into the carrot/flour mixture, just until moistened. Scoop batter into prepared muffin cups.

Bake in preheated oven for 20 minutes, or until a toothpick inserted into center of a muffin comes out clean.

Copyright © 2013 AllRecipes.com

Here’s hoping you too will have a glorious morning!

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2 responses to “Small-Batch Baking

  1. Pam says:

    Those two look so happy together.

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