GORDON RAMSAY RECIPES INGREDIENTS: gordon ramsay carrot muffin

We’re supposed to be going to England tomorrow. Supposed to. Dave got an invite to a work friends’ wedding in England. They rented out a big house to invite a bunch of guests and have them stay for a week- and we made the cut! But we can’t go. My 5 month olds passport that I filed for 4 months still isn’t here yet and I can’t very well leave him behind : / SAD. I bought a fairly expensive, fancy dress for this shindig too! I guess I’ll just have to wear it around the house instead. Now if I can just think of a way to stop my Daves’ pouting… haha poor guy.

So what do I do to truly console myself? I bake.

Well, in this case I made these more out of necessity than anything else. I needed a distraction and my daughter was out of muffins. I regularly make her some sort of healthy vegetable with either a good dose of grains or some hidden vegetables. After all, a child can’t live on yogurt and graham crackers alone. In this cake I went with carrots. And of course, raisins. My daughter isn’t interested in the muffin if there aren’t raisins. Personally I think it’s kind of weird. I hated raisins when I was a kid. Unless they were covered with chocolate, in which case they were one of my favorite things.

I bought a silicone muffin tray to freeze muffin batter in. When they are frozen, I pop them into a gallon-sized ziplock bag and keep them at a ready for when my daughter needs something to eat. I bake them straight from the freezer- covering them with foil half the time since they bake 10 minutes or more longer than usual. I’ve become dependent on this method as a food source for her.

The more I look at this photo the more frustrated I get. Why is the fork the subject in the photo? Yes, what a nice looking fork. I got it at Target in case anybody is interested. And never mind that blurry orange blob. It’s of no importance to this post or anything… Jeez, Laura. Get it together.

2 cups all-purpose flour
½ cup sugar
1 Tb baking powder
1½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp baking soda
¼ tsp salt
⅓ cup packed light brown sugar
⅔ cup canola oil
2 large eggs
¾ cup whole milk
1 tsp pure vanilla extract
1 cup finely shredded carrots (about 3 medium, peeled and trimmed)
⅓ cup moist raisins
⅓ cup pecans or walnuts, toasted, cooled and chopped

Center a rack in the oven and preheat the oven to 375°F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups.
In a large bowl, whisk together flour, sugar, baking powder, cinnamon, ginger, baking soda, and salt. Stir in the brown sugar; making certain there are no lumps. In a large glass measuring cup or another bowl, whisk the oil, eggs, milk, and vanilla extract together until well combined. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend- a few lumps are okay. Stir in the raisins and nuts. Divide the batter evenly among the muffin cups.
Bake for about 20 minutes, or until a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.

Tagged as:
breakfast,
carrot,
healthy,
muffin,
raisins

I’m all about any excuse to justify chocolate with breakfast. Truthfully it doesn’t take much, as I usually have some sort of chocolate stashed in my desk that I eat before 10am anyways, but that’s neither here nor there. There’s something about biting into a muffin or piece of coffee cake that seems to start the day off right. I’d be in trouble if I kept either around the house on a regular basis because I love breakfast sweets so much I end up eating them all day long. I don’t know how some people skip breakfast. It’s literally the first thing I think about every morning.

I brought these muffins into work today and everyone kept calling them cupcakes because they are chocolate…with chocolate chips. I’ve always thought muffins and cupcakes differed in two main ways. I’m sure Google could answer this question as well, but I won’t bother looking it up. The first is that muffins don’t have icing. It doesn’t matter this muffin is rich and chocolatey. It doesn’t have icing. It’s a muffin! The exception: coffee cake muffins with any sort of glaze. It can still be a muffin even with a sweet glaze. Go ahead and eat it for breakfast. No one’s judging. The second is the way in which the ingredients are combined. Here’s where these delicious chocolate muffins tip toe the line.

I got this recipe from Dough Puncher, and though she originally combined the ingredients according to a standard cupcake method, she suggested that she might like it better if she switched to the cake method next time. Well, she may not have tried her recommendation yet, but I’m here to vouch for these muffins mixed according to the cake method. These are so good I see no reason to go back to the original method next time. They are most certainly muffins, but they’re sweet enough that you wouldn’t imagine spreading a piece of butter or jam on them like some people do with muffins.

The flavor is rich and chocolatey. The texture is denser than some of the lighter muffins (which, let’s be real, we could eat like five of anyways), but lighter than most cakes. They stayed moist (sorry) beyond the first day and a half, and that’s a big accomplishment with muffins. You will LOVE these. Make them and find any way to share them..because keeping them around the house is a dangerous thing!

Double Chocolate Muffins

Recipe from Dough Puncher (adapted from Barbara Bakes)

1/2 cup unsalted butter, softened

1 cup sugar

2 teaspoons vanilla

2 teaspoons baking powder

2/3 cup unsweetened cocoa powder

1/2 teaspoon salt

2 eggs

1 cup milk (skim, 1%, 2%, whatever you have works)

1/3 cup sour cream

2 cups all-purpose flour

1 1/2 cups chocolate chips (I used mini chips)

1) Preheat oven to 350F. Line a muffin pan with paper liners to make 12 muffins.

2) Cream together the butter, sugar, sour cream, and vanilla until light and fluffy – about 3 minutes. Add the eggs, one at a time, beating until incorporated between each addition.

3) Stir together the flour, baking powder, cocoa powder, and salt. Add flour mixture to butter mixture alternately with the milk, in 2-3 additions each (so add a third of the flour, half of the milk, another third of the flour, etc.).

4) Divide batter between 12 muffin cups and bake 24-27 minutes, until toothpick comes out clean (a little melted chocolate is fine – the toothpick may hit a melty chocolate chip).

Chef Gordon Ramsay Recipes

Tag: gordon ramsay carrot muffin

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