Maple Carrot Muffins

Lovely recipe - I subbed mashed pumpkin for the 1/ cup milk so added the moisture but at the same time added more vegetable !! The result is a lovely golden colour. Made for Everyday is a Holiday.

Go to your kitchen and make these now and make a *lot*. Silly me, I made a half recipe which gave me 4 muffins (not the jumbo commercial size but bigger than the standard size). I promptly ate a second after finishing of the "test" muffin. To the half recipe I added a 1/2 cinnamon (simply because I'm a cinnamon addict) and some maple extract, about a generous 1/2 tsp, because I used no sugar maple flavored syrup and it's maple flavor is on the weak side and a full cup of carrot. Even with all of the baking powder they don't rise much at all so don't be afraid to fill the muffin cups right up. OH, I almost forgot! You might not need to add the milk. After eyeballing the wet and dry bowls I I thought it *looked* like it would be plenty of liquid. After stirring the two bowls and carrots together the mix was very moist and I didn't need the milk at all. They taste wonderful and came out with a perfect texture. Made for Photo Tag.

I followed the recipe base to a T and added 1/2 cup shredded coconut, 1/2 cup raisins, 1/2 cup chopped walnuts and 1/3 cup chocolate chips. Baked at 400 for 22 mins. Turned out amazingly moist and chock full of goodness for mornings on the go! baked them in smallish individual baking cups

I didn't want to rate these below a 5 because everyone else loved them and I did make a couple of changes that may have had an impact on how these turned out. I made a double batch and used half honey and half maple syrup because I didn't have enough maple syrup. I added 1/2 tsp mapleline flavouring because of the honey. I have never used allspice on its own before and maybe I just don't like it but these tasted odd. Maybe the mapleline and the allspice don't combine?? Almost a savoury muffin instead of a sweet one. I added about 1/4 of the called for milk but wish I had used all of it because they were rather dry and hard. It did make exactly 24 muffins in a double batch and they cooked for 26 minutes. Maybe that was too long but they were not browned at all at 23. I'm not sure what went wrong. Perhaps I will try again because this recipe was so well rated.

These are very good. They're not like the carrot muffins you get in a donut shop. I think they're better. I love the subtle flavor the maple syrup gives these muffins. I used 1/2 cup of milk and ended up with 12 large muffins. Thanks for sharing.