Carrot-Nut Muffin-Tops

Submitted by Galley Wench

"The best part of the muffin is the top! The kids will love them! Started out as a William and Sonoma recipe however I made modifications. The only special equipment needed is a muffin-top pan, or they could be baked in english muffin rings."

 

• Ready In: 30mins
• Ingredients: 13
• Yields: 6-8 Muffin Tops

ingredients

• Topping

• 3 tablespoons sugar
• 1 teaspoon cinnamon

• Muffin Tops

• 2 large eggs
• 1⁄2 cup cooking oil
• 1 cup sugar
• 1 1⁄2 cups all-purpose flour (6.75 oz.)
• 1 teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1 teaspoon cinnamon, ground
• 1⁄4 teaspoon allspice
• 6 ounces carrots (total weight peeled and shredded( approx. 1 1/2 cups)
• 3⁄4 cup walnuts, coarsely chopped (or pecans)

directions

1. Preheat Oven to 375 degrees F.

2. Topping:

3. Mix together the sugar and cinnamon, set aside.

4. Muffins Tops::

5. Grease muffin-top pan (consisting of six 4 inch wide muffin) with butter or butter flavored non-stick spray.
6. In large bowl combine the eggs, oil and sugar.
7. Mix using an electric mixer or by hand, whisk until smooth and slightly thickened, about 1 minute.
8. In another bowl stir together the flour, baking powder, baking soda, salt, cinnamon, and allspice.
9. Add to the egg mixture and mix on low speed or with a wooden spoon, until smooth.
10. With a large spatula, fold in carrots and nuts until mixed, scraping down the sides of the bowl, about 25 strokes.
11. Fill muffin-top cups with approximately 1/2 cup of batter.
12. Gently shake the pan to even out the batter.
13. Bake until golden about 15 - 20 minutes. A toothpcik inserted into the center of a muffin should come out clean.
14. Transfer the pans to wire racks and let cool for 5 minutes.
15. Carefully remove the muffin-tops to the wire rack to cool.
16. Best served hot from the oven.