I have a weakness for muffins. Every time I walk into a coffee shop, I instantly forget that I came in to order a latte, and start drooling over the plump muffins staring at me from behind the pastry case. “Pick me! Pick me!” I hear each one pleading. Like adorable little orphan-muffins in a pound.
But as tempting as the muffins in the cake stands at my favourite cafe are, nothing comes close to homemade muffins. Especially Grandma’s homemade muffins.My Grandma Murphy is 91 years old, so you won’t be surprised to hear that she doesn’t bake as often as she did when she was a young mother with a husband and five daughters to feed. When she does bake these days, though, muffins are her go-to goodies.
There are no special instructions for these muffins. Like all muffins, they’re a great grab-and-go breakfast or cure for those mid-morning stomach rumbles. The one thing I will say about these muffins, which are loaded with chunks of pecans, pineapple and raisins, is that there’s a reason why they have the word “magic” in their name!
2 cups all-purpose flour
1 1/4 cups granulated sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
2 cups grated carrot
1/2 cup raisins
1/2 cup chopped pecans or other nuts
1/2 cup coconut
1/2 cup crushed pineapple, drained, or 1 apple, peeled and grated
3/4 cup vegetable oil
1 1/2 teaspoons vanilla
Preheat oven to 350°F
Combine first 10 ingredients in a large bowl. Stir well to blend.
Beat eggs, oil and vanilla in small bowl. Make a well in dry ingredients and pour in egg mixture, stirring just until moistened. Fill greased or paper cup-lined muffin tins 3/4 full. Bake for 20 to 25 minutes.
Special thanks to the beautiful and talented Scarlet O’Neill for helping me style this shoot.