Mummy Carrot Muffins

I really enjoy making seasonal dishes! Whether its a citrus summer salad, fall chili, or an easter roast, I love festive recipes. Moreover, with the holidays fast approaching I know we’ll all be baking and bastering our delicious meals! For instance, Halloween is one of my favorite holidays to get creative with, and the fun doesn’t stop with the costumes or decorations. Hence, celebrating Halloween through food is incredibly fun for all ages. Furthermore, these carrot muffins are probably some of the easiest to make sweet treats I’ve made and I highly recommend getting help from all your little sous chefs. Whether your family decides to add them to breakfast, have them as a snack, or bring them to a socially distanced Halloween party, they’ll be a recipe hit!

Ingredients:

Muffins

• 1 1/2 cups shredded carrots
• 1 1/2 cups flour
• 1 1/2 teaspoon baking soda
• 2 large eggs beaten
• 3/4 cups sugar
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1/2 cup walnuts (optional)

Cream Cheese Icing

• 1 teaspoon vanilla extract
• 3 tablespoons powdered sugar
• 4 once softened cream cheese

Mummy Eyes

• Mini marshmallows
• Mini chocolate chips

   

Steps:

First, in a large bowl mix together baking soda, cinnamon, salt, sugar, and flour. Add in eggs, vanilla, and oil. Secondly, mix until all ingredients are well combined. For example, this should feel very dry, similar to a cookie mix. You can use plain flour, wholemeal flour or any gluten-free flour blends as your flour mixture for simple ingredients in this great snack. Henceforth, always mix the dry ingredients together and then fold in the wet ingredients. Slowly fold in the grated carrots. Carrots will add moisture creating a softer batter. This is very similar to carrot cake recipes, just carrot cake muffins essentially.

Either grease or paper line a muffin tin. Fill muffin mold to 2/3 full. Scooping them into molds with a measuring cup is a great way to have control over the measurements. Preheat oven to 350 degrees, and bake for 20-25 minutes.

While the muffins bake I like to make this easy to mix cream cheese icing I like to use for muffin recipes and my version of googly eyes. In a large mixing bowl, mix vanilla, powdered sugar, and cream cheese together until ingredients seem well combined. Also, a stand mixer or whisk will do just fine! I like using a pipping bag and tip to accurately decorate mummy wraps. Once my pipping bag is filled with the icing, I move on to the eyes. On a plate place a mini marshmallow. I think these are the perfect size for the best results. Take a mini chocolate chip, and with the pointed side down pierce the marshmallow slightly pushing the chip in. I make a bunch ahead of time to have them ready when its time to decorate.

                     

Finally, once the muffins are done baking, let them cool for almost 18-20 minutes before decorating. The icing is the perfect complement to the moist muffin. These are like little carrot cupcakes almost.

I don’t have a real set technique to creating the mummies, but whether you pipe diagonally or side to side, I’m sure they’ll be uniquely yours! Although, I do like to leave a bit of space for the eyes.

Enjoy!

This post was originally published October 14th, 2021*

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