Yesterday I baked the Ultimate Carrot Muffins, which I modified slightly, from Stephanie Jaworski’s recipe. I eliminated the coconut, apple, and vanilla, and replaced it with banana – and I used olive oil, because that’s all I ever use. I also didn’t ice them. But the proportions of liquid & solid ingredients are hers.

It produced a very liquid dough which I had to pour into the muffin cups. The muffins spilled out over the tops, making perfect, restaurantesque, soft, sweet muffins.

I wish I had used paper liners, though, because it was really hard to get them out of the pan. I had to cool them for a long time and then pry around the edge of the tops with a knife, and slide the knife into the cup to ease the muffin out. They were very soft.

Ultimate Carrot-Banana Muffins (modified from Stephanie Jaworski)
1/2 cup toasted pecans or walnuts (if desired – I burned mine, so I didn’t put them in.)
2 cups grated raw carrot (I used store-grated carrots, which are too big, and chopped them up into small bits – saved time and grating. Hate grating.)
2 bananas, mashed
2 cups flour
1 1/4 cups white sugar
3/4 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt (I really put it in this time, and I do think it made a difference)
1 1/2 tsp cinnamon
3 large eggs (yes, 3!)
3/4 cup olive oil

Preheat oven to 350.
Combine everything in a bowl. Should be a very liquid, sweet dough. If it doesn’t look liquid, add a splash of milk, or more oil.
Grease or line the muffin cups.
Pour batter into a pan with 12 muffin cups. (This is enough batter for 18 small ones, but you want 12 enormous ones with tops!)
Bake for 20-25 minutes at 350 degrees or until you can stick a fork in and it comes out clean.
Cool until completely cool, and ease out gently with a knife.
EAT!

And then fly to Denver with said muffins. Interesting to see what this whole baking at altitude thing will be like, I suppose.