Beetroot: Carrot bran muffins and cream cheese icing

Carrot bran muffins and cream cheese icing 30 July 2008, 11:21

*Untested recipes

Carrot bran muffins*

I like this one because it has only a quarter cup of oil.

From Just Muffins by Gaye Hansen

Yield: 24 [small]

Ingredients:

¾ cup flour
¾ cup whole wheat flour
1½ cup bran
1½ tsp. baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg
2 beaten eggs
½ cup raisins
1½ cups milk
2 tbsp. vinegar
¼ cup molasses
1/3 cup honey
¼ cup oil
1 cup grated carrot
½ cup chopped nuts

Stir raisins into dry ingredients.
Combine eggs, milk, vinegar, molasses, honey and oil.
Add liquid ingredients to dry ingredients and stir just until moistened.
Add carrot and nuts. Fill greased muffin tins ¾ full.
Bake at 375F for 20 minutes. [Always preheat oven.]

Cream cheese icing*

Standard for hippie carrot cakes and mall cinnamon buns. I like this one because there’s no extra butter.

From The Joy of Cooking

About quick icings

Most quick icings, unless heavy in butter, are best spread on warm cakes. . . Recipes calling for confectioners’ sugar are tastier when

allowed to stand over — not in — boiling water [in a double boiler] for ten to fifteen minutes, to cancel out the raw taste of the cornstarch filler. If you don’t mind that taste, you can mix these icings more quickly in a blender.
Any delicate flavor and should be added after the icing leaves the heat. A glossy finish can be achieved by dipping your spatula frequently in hot water while icing the cake.

Yield: About ¾ cup

Sift:

¾ cup confectioners’ sugar

Work until soft and fluffy:

3 oz. cream cheese [I would have this at room temperature]
1½ tablespoons cream or milk

Beat in the sugar gradually. Add:

1½ teaspoons grated lemon or orange rind
or:
1 teaspoon vanilla and
½ teaspoon cinnamon
or:
a good dash liqueur, lemon or orange juice and grated rind

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