When I was strolling around Gastown, the almost gentrified area of downtown Vancouver, I ambled into a rather delightful home interiors store called Orling & Wu. A treasure trove of throws, cushions, lamp shades, wallpapers and candles, clearly artfully chosen by its two owners. Within the store I came across the most stunning selection of muffin case designs that I have ever seen. They were utterly gorgeous and the type of cases that inspire you to throw a tea party in order to show them off, they certainly deserve the attention.
On closer inspection I learned that the cases were sourced closer to home – in Sweden of all places. The company Kala:s far:m designs and creates these little gem muffin, cake and cupcake cases. In each delicately boxed case there is a recipe – what an ingenious idea – and in mine was carrot muffins, which I thought I would share with you. I’ve altered it slightly, so below you will find my version. I don’t have a sweet tooth at all, but these muffins taste really good and deliciously moist, I may even be converted.
Carrot and Walnut Muffins
Fills 20 cases
300g/12 oz granulated white sugar
200ml olive oil
3 carrots, grated
250g/10 oz self-raising flour
2 tsp baking powder
1/4 tsp ground nutmeg
1 tsp ground cinnamon
1/2 tsp salt
50g/2 oz walnuts
1. Preheat the oven to 150 degrees centigrade.
2. Beat the sugar and oil in a mixing bowl and then add the eggs.
3. Grate 3 carrots and add these to the mixture.
4. Mix the flour, baking powder, nutmeg, cinnamon, almost all the walnuts (save a few if you are going to do some butter cream on the top) and salt and stir into the egg and sugar mixture.
5. Carefully spoon the mixture into the muffin cups so that just over half the muffin cup is full. If you fill them to the top they will spill over the sides when they are in the oven.
6. Place in the oven for 15-17 minutes at 150 degrees centigrade and then leave to cool prior to putting any butter cream on top.
I tend to leave some of my muffins butter cream free as I know some people prefer them without a topping so the proportion below will cover about half of the muffins. Do double quantities if you want to cover all of them.
75g/3 oz unsalted butter
175g/7 oz icing sugar
a few drops of warm water
1. Take the butter out of the fridge when you begin to make the muffins themselves, so that it softens.
2. Beat the butter and icing sugar until fluffy. To save time I used an electric mixer but good old fashioned arm power will work equally well. If you need to soften the icing then add a few drops of warm water.
3. Sprinkle with chopped walnuts.
4. Enjoy !