Yum
Easter is about a week away. It's one of my favorite holidays! I have such great memories from my childhood of getting an Easter dress, some white patent leather shoes, having parties, hunting Easter eggs, and of course the food!!
Now that I'm older I still love a good dress, and I have to decorate my house with colored eggs, and pretty spring flowers and bunnies, and I've been known to have an Easter egg hunt or too! But to me Easter if a day to spend outdoors in the pretty spring weather and after a particularly wet winter we are ready to be outside again.
This year calls for a nice brunch out in Descanso Gardens. One of our favorite gardens to visit. They have a forest of camellia trees you can walk through along with a Japanese garden (swooning over the apple blossom trees, among every spring flower you can think of. My personal favorite is the tulips. Just gorgeous! This year lunch will be held in the rose garden which is surrounded by arbors with climbing roses. I can't wait to spend the day in a garden!
Today I'm bringing you a recipe for Sour Cream Carrot Cake Muffins. What Easter without Carrot Cake? You gotta have a bite of carrot cake and these muffins do the trick. This is a lower carb version as well, so they are delicate, moist, and not overly sweet. These are the BEST carrot cake muffins around. The sour cream adds a layer of moistness and the carrots become tender and sweet.
The addition of raisins, walnuts, and spices give it a warmness you'll swoon for and a crunchy sweetness to every bite. Oh boy these are good! Perfect to make Easter morning, to take on the go, or to serve at a sweet and savory Brunch. We adore these muffins and you will too!
Enjoy your Easter, and check out my other post, Host a Festive Easter Brunch, for more menu ideas, or use the search word "Easter" in the search box on the side.
Sour Cream Carrot Cake Muffins
make 6 muffins
Now that I'm older I still love a good dress, and I have to decorate my house with colored eggs, and pretty spring flowers and bunnies, and I've been known to have an Easter egg hunt or too! But to me Easter if a day to spend outdoors in the pretty spring weather and after a particularly wet winter we are ready to be outside again.
This year calls for a nice brunch out in Descanso Gardens. One of our favorite gardens to visit. They have a forest of camellia trees you can walk through along with a Japanese garden (swooning over the apple blossom trees, among every spring flower you can think of. My personal favorite is the tulips. Just gorgeous! This year lunch will be held in the rose garden which is surrounded by arbors with climbing roses. I can't wait to spend the day in a garden!
Descanso Gardens
SOUR CREAM CARROT CAKE MUFFINS
Today I'm bringing you a recipe for Sour Cream Carrot Cake Muffins. What Easter without Carrot Cake? You gotta have a bite of carrot cake and these muffins do the trick. This is a lower carb version as well, so they are delicate, moist, and not overly sweet. These are the BEST carrot cake muffins around. The sour cream adds a layer of moistness and the carrots become tender and sweet.
The addition of raisins, walnuts, and spices give it a warmness you'll swoon for and a crunchy sweetness to every bite. Oh boy these are good! Perfect to make Easter morning, to take on the go, or to serve at a sweet and savory Brunch. We adore these muffins and you will too!
Enjoy your Easter, and check out my other post, Host a Festive Easter Brunch, for more menu ideas, or use the search word "Easter" in the search box on the side.
Sour Cream Carrot Cake Muffins
make 6 muffins
3/4 cup all purpose flour
1/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3 Tablespoons Splenda Bake
1 large eggs
1/4 cup canola oil
1/2 cup sour cream
1/2 teaspoon vanilla extract
3/4 cup carrots, shredded
1/4 cup raisins
1/4 cup walnuts, chopped
1/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3 Tablespoons Splenda Bake
1 large eggs
1/4 cup canola oil
1/2 cup sour cream
1/2 teaspoon vanilla extract
3/4 cup carrots, shredded
1/4 cup raisins
1/4 cup walnuts, chopped
Preheat your oven to 400 degrees. Spray a 6 well muffin pan with non-stick cooking spray and set aside.
In a large bowl add flour, baking soda and powder, cinnamon, salt, and Splenda Bake. Mix to combine. Add the egg, oil, sour cream, and vanilla. Stir until just incorporated.
Fold in the carrots, raisins, and walnuts. Scoop batter into the muffin tin. Bake for 18-20 minutes until toothpick comes our clean and tops are golden brown. Cool and serve.
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