Thursday, April 8, 2010

Courtney's Birthday!

Carrot Muffins are always served with Chicken Salad at our home! And they happen to be a favorite with the birthday girl, Courtney Amber Groves! She is such a loving daughter and a good, good friend...I love you, Sweetie!!! I must mention that the little hot pad was made by my Grandma Bessie and she was one talented lady who passed away on my 30th birthday. The hot pad consists of canning jar lids that she saved by the dozens to create these little gems. She crocheted little circles and then fit them around the lids. Placing the lids in a circular pattern, she stitched them together and passed them along to our family to enjoy for years to come.

Carrot Muffins:
2 cups sugar
1 1/4 cup oil
4 eggs, lightly beaten
3 cups flour
2 teaspoons baking powder
1 teaspoon soda
1/2 teaspoon salt
2 cups grated carrots
1/2 cup chopped nuts, optional
1/2 cup raisins, optional
(our family opts out of the nuts & raisins)

Preheat oven to 350 degrees and place paper liners in muffin tins

Beat sugar and oil well. Blend in lightly beaten eggs. Sift the flour, baking powder, soda & salt. Gradually stir dry ingredients into oil mixture, blending well. Lastly, fold in grated carrots. Spoon batter into liners. Bake for 20-25 minutes. Makes about 2 1/2 dozen muffins.
Sugared almonds, good enough to eat like candy! The recipe can be located on the post just prior to this one.

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