Wednesday, July 29, 2009

honeymoon muffins (aka Grandmother Smith's To-Die-For Carrot Muffins) I'm not sure how many of my cousins were given a batch of these to eat on their honeymoons, but I know my sister and her groom got a batch, and so did we. That's how good they are . . . you will want to eat them on your honeymoon. (Ok, so maybe the real reason you want to eat them on your honeymoon is because you are trying to save money broke after the wedding and they are easy to pack and carry. BUT, being practical doesn't make them any less yummy). So since I've not enjoyed these treats in nearly a year, I was really craving some. So, I pulled out my grandmother's recipe and made a batch. If you follow her recipe you are going to get a "yeild" of several dozens of muffins. I mean come on . . . it calls for 9 eggs, 6 cups of carrots, and 3 cups of oil!! At first I was trying to figure out how to half the recipe--but how do you put in 4.5 eggs? Then I figured out she must have TIPPLED the recipe. There was no way I was only going to make a mere 1/3 of a batch . . . I wanted extras to freeze for later. So, on Saturday I made this GREAT, BIG, HUGE batch of carrot muffins! YUMMY!!!! I also discovered that Grandmother must shred her carrots because I grated mine . . . . and there is a difference (in texture, not taste). So, if you are wanting to "hide" the carrot aspect from children, I recommend shredding, not grating the carrots. But, if you are wanting them to feel more "hearty" then grate them instead. So, without further adieu . . . here is my grandmother's recipe for Honeymoon Muffins. :) 6 cups flour (I used 2 cups whole wheat, and 4 all purpose) 3 ¾ cups sugar 6 t soda 6 t cinnamon 1 ½ t salt 6 cups grated carrots 1 ½ cup raisins 1 ½ cups coconut 1 ½ cups pecans 9 eggs 3 cups oil 3 shredded apples (I left the skin on--this makes them SO moist) 6 t vanilla In large mixing bowl, combine flour, sugar, soda, cinnamon and salt. Stir in carrots, raisins, coconut and pecans. In separate bowl, combine eggs, oil, apples, and vanilla. Add to flour mixture. Stir only until combined. Spoon into lined or greased muffin tins. Bake at 350°F for 15 – 18 minutes. Like I mentioned before, these muffins freeze very well. Either let them thaw on their own or pop them in the microwave oven for just a bit and eat hot. I bet you can't eat just one!!~*~*~*~*~*~ ~*~*~*~*~*~ Also, thanks for the several ideas about recipe storage. They were very helpful!! :)

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