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Chesterfield Inn & Restaurant

West Chesterfield, New Hampshire

Specialty Recipe

Carrot Muffins

photo of Chesterfield Inn Bed and Breakfast and Restaurant, West Chesterfield, New Hampshire
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Chesterfield Inn B&B
20 Cross Rd
West Chesterfield, NH 03466
(603) 256-3211
Toll Free:
(800) 365-5515
Fax: (603) 256-6131
Email
Ingredients:
1/2 cup pecans or walnuts, toasted and coarsely chopped
2 cup grated raw carrot (2 to 3 peeled carrots)
1 large apple, peeled and grated
2 cup all purpose flour
1-1/4 cup Granulated white sugar
3/4 teaspoon baking soda
1-1/2 tsp baking powder
1/2 teaspoon salt
1-1/2 tsp ground cinnamon
1 cup coconut
3 large eggs
3/4 cup safflower or canola oil
1-1/2 tsp vanilla
Frosting Ingredients
1/4 cup unsalted butter, room temperature
4 ounces cream cheese, room temperature
3 Tablespoon powder sugar
1/2 teaspoon vanilla

Preheat oven to 350 degrees and place rack in center of oven. Place fluted paper liners in 18 muffin cups. Toast the pecans or walnuts for about 8 minutes and until lightly browned and fragrant. Let cool and then chop coarsely. Peel and finely grate the carrots and apple. Set aside. In large bowl whisk together the flour, sugar, baking soda, baking powder, salt and cinnamon. Stir in the nuts and coconut. Set aside. In separate bowl whisk together the eggs, oil and vanilla. Fold the wet ingredients, along with the grated carrot and apple, into the flour mixture, stirring just until moistened. Evenly divide the batter between the prepared muffins cups and bake for 20 - 25 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool on a wire rack. After about 10 minutes remove the muffins from the pans and cool completely on a wire rack before frosting.

Frosting: Beat the butter and cream cheese until very smooth with no lumps. Gradually beat in the powdered sugar until fully incorporated and smooth. Beat in the vanilla.

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