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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 12 |
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Double-D does not refer to their muffin-cup size, but rather their double dose of dairy (yogurt and sour cream). I live in a dorm and am forced to compromise with ingredients for everything! It's a scavenger recipe-serve it with a homemade honey cream cheese spread! Read more ! Ingredients:
2 cups flour |
1/2 tsp baking soda |
2 tsp baking powder |
1/4 tsp salt |
2 eggs |
2 tsp. cinnamon |
pinch cloves |
2 tsp coconut extract |
2/3 cup brown sugar |
1/2 cup yogurt |
1/2 cup sour cream |
6 tbs melted butter |
2 big fat shredded carrots |
*dried fruit if you like |
*white sugar for dusting |
Directions:
1. As always, preheat your hot box to 425
2. mix all dry ingredients.
3. in separate bowl whisk eggs and sugar until smooth.
4. whisk in yogurt and sour cream (you can just use a whole cup of one or the other if you prefer), extract, and melted butter.
5. Add the wets to the dry
6. Stir em' up until smooth
7. Fold in shredded carrots and fruits (if you are using. you can use nuts too)
8. Fill 12 paper muffin cups (in muffin tray) and bake for 15~ minutes,or until golden and passes the toothpick test.
9. *note, dough will be very sticky and thick, almost yeasty-like.
10. Serving tip: as a breakfast or teatime snack, i served this with a cream cheese and honey spread. Orange marmalade is very nice with it as well (but only homemade!! no store bought jams allowed!)
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