Tag Archives: Muffin

Carrot Oatmeal Muffins from Devil’s Food Cake Murder

     Joanne Fluke’s sleuth, Hannah Swenson, whips up a batch of these muffins as an alibi for her grandmother, who is snooping around a suspect who becomes the victim in her latest murder with recipes – Devil’s Food Cake Murder (see review at ncbookbunch.com)

I’ve simplified Fluke’s three page instructions, substituted chopped pecans for raisins, and added nutmeg.  The batter was so good, I had a hard time making it to 12 for the muffin tin.

Carrot Oatmeal Muffins

Combine dry ingredients: 1 1/3 cup flour. 1 cup dry oatmeal, 1 tablespoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 cup packed brown sugar.

Add 3/4 cup shredded carrots and 1/2 cup pecans.

Combine with wet ingredients: 1/2 cup milk, 1 beaten egg, 1/2 cup melted butter, 1 teaspoon vanilla extract

Bake at 375 degrees for about 20 minutes, until top springs back.  Cool on wire rack, or eat warm with a pat of butter.

Glazed Mini Pumpkin Muffins

My mother was famous for her inedible pumpkin pie, but this recipe from her secret stash is actually pretty tasty – especially with the glaze.

Simmer one 15 oz can of pumpkin – that’s plain pumpkin, not the pumpkin pie filling, 1 teaspoon cinnamon, 1/4 teaspoon cloves, 1 teaspoon nutmeg until pumpkin starts to stick to the bottom of the pan.   Remove from heat and stir in 1 cup of brown sugar, 1/2 cup oil (olive works), and beat in 2 eggs.  Add 2 cups of flour with 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon  salt. Also add 1/4 cup chopped walnuts, if you like crunchy muffins.

Bake in mini cupcake tins lined with paper cups. While still warm, glaze with mixture of 1/2 cup confectioner’s sugar and 2 tsp water and 2 tsp vanilla.

Don’t skip the glaze; cupcakes are blah without it.