Very, very good, natural carrot muffin. The batter recipe and icing recipe make more than enough. I have small-ish cupcake pans, perfect for typical cupcake liners, and this recipe made 18. I'm glad I didn't double the recipe. I did add 1C chopped walnuts with the carrots, and the batter handled it just fine. The only way to improve this would be a little stronger on the spice(s), if you like them spicier. Our family of 3 is quite pleased. I'm holding onto the recipe and will use this anytime we want carrot muffins. Not heavy at all, but not too light, either. Also, I followed the recipe exactly, and baked for 20 minutes in a weak gas oven.... no problems with the directions. Beautiful.
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Very, very good, natural carrot muffin. The batter recipe and icing recipe make more than...