breakfast potluck

The first Sunday of the month is "Sunday School Breakfast" at our church.  People take turns making breakfast for all who come to church.  It's a joke at our church that it's called a "light breakfast" because it is quite the opposite! We've had pancakes and sausages, breakfast casseroles, cinnamon rolls and donuts; very filling breakfasts! It's always a delicious morning that we look forward to.

This particular Sunday is our "Carry-in Breakfast" when everyone brings something breakfast-y to share, kind of like a breakfast potluck. I always bring baked goods: breads, coffeecakes or muffins because that's within my comfort zone.

As I looked through the refrigerator, cupboards, and pantry I decided on making a carrot muffin. This particular recipe came from the recipe book my mother-in-law made me for a wedding gift.

(Said recipe book on the left)

It's the day before the breakfast, so as usual my husband asked me this morning what I was going to make for the breakfast.
   "This carrot muffin recipe looks good and I have everything for it."
   "You've never made those. Shouldn't you make something you know is going to be good?"
   "You're Mom hasn't made it either... she wrote on the card that it sounded like a good recipe."
   "Oh great..."
   "This muffin even has a frosting! What muffin has frosting?"
   My husband's response, "a cupcake."

Well, I am omitting the frosting and calling these "Loaded Carrot Muffins." They have carrot, apple, coconut and toasted pecans. All of those ingredients can't possibly make a bad muffin, right? (Of course, I used carrots from our garden!)

Loaded Carrot Muffins

1/2 c. pecans, toasted and chopped

3 large eggs

3/4 c. oil

1 t. vanilla

2 c. carrots, grated

1 large apple, peeled and grated

1 1/4 c. sugar

2.  flour

3/4 t. baking soda

1 1/2 t. baking powder

1/2 t. salt

1 1/2 t. cinnamon

1 c. coconut

 

Mix wet ingredients and sugar. Stir in the carrot and apple. Add dry ingredients until just combined. Fold in coconut and pecans. Scoop into muffin tins.

Oven temperature 350 degrees and makes about 20 muffins.

 

The recipe says it makes 18 muffins, but I had batter left over, so I greased a large ramekin and put the extra batter in that, which was perfect, so I could taste test it before I bring them in to church!

What would I do if the muffins were bad? It'd be a carry-in breakfast for our chickens.

 



I always use an ice cream scoop to fill the muffin tins. The scoop releases the batter, so I don't need to dirty another spatula.

 

Were the muffins a success?? YES! They are delicious; definitely a keeper recipe. I love cinnamon in baked goods, especially this time of year. The muffins have a nice texture and are almost cake like. I hope people at church like them.

Whatever you have for Sunday breakfast, I hope it is delicious and homemade <3