This week’s Tuesdays with Dorie is hosted by my buddy Nancy of The Dogs Eat the Crumbs. I had the pleasure of meeting Nancy last fall when Dorie was in my neck of the woods signing copies of her newest book. Nancy flew up here and stayed with me for a night so we could drive down to Connecticut to see Dorie. Long story short, it was a lot of fun (I blogged about it here) and confirmed that Nancy’s as thoughtful and kind as you’d expect after reading her blog. She’s one of the few TWD’ers I’ve met in person but after having baked with so many of you for so long, I hope there are other get-togethers in the future!
When I saw that Nancy had chosen carrot muffins my first instinct was to turn them into cupcakes by adding a giant dollop of cream cheese frosting on top. Oh, and leave the nuts out because I kind of hate walnuts. But I knew that would only lead to trouble (the kind where you justify 2 cupcakes for breakfast because they have carrots in them), so instead I made the recipe exactly as written (nuts and all). We were meeting Shane’s parents for lunch the day I made them and I knew they’d appreciate a muffin stash for their freezer.
For whatever reason, my muffins baked up pretty flat, which is always sort of a bummer. I think I probably overfilled the tins. Regardless, I picked around the nuts to try a few bites of one, and really enjoyed it. The muffins were lightly spiced and not too sweet, with lots of texture from the carrots, raisins and coconut. Shane’s mom emailed me yesterday to say they were loving them too so I’m glad I resisted the urge to turn them into dessert. Many thanks to Nancy for hosting this week! She shared the recipe for the muffins on her blog today, or you can find it on page 14 of Baking: From My Home to Yours.