Reputation Management Carrot Vanilla Muffins

Normally I like to have a photo to accompany the recipe, but these were gone before I got asked for the recipe, so here it is sans visual aid! I made a ton of muffins last night for Social Media Breakfast Ottawa, at which Dave Jones (@doctorjones) from firm Hill & Knowlton spoke about reputation management. And because baked goods seem to be an excellent diplomatic tool, I’m calling these Reputation Management Carrot Vanilla Muffins. Here you go:

Reputation Management Carrot Vanilla Muffins

Makes about 18 muffins

1 c. vanilla yogurt

4 eggs

1/2 c. canola oil

3 medium scrubbed, grated carrots (about 2 1/2 c.)

2 c. unbleached all-purpose flour

3/4 c. granulated sugar

3/4 c. vanilla-infused granulated sugar (or you could use 3/4 c. granulated sugar and seeds from 1 vanilla bean)

2 tsp. baking soda

a pinch of kosher salt

1/2 tsp. freshly rasped cinnamon (I used a nutmeg rasp for this)

Preheat oven to 375º F. Line 2 standard muffin tins with paper liners.

Combine eggs, yogurt and canola oil in a large bowl. Whisk until well combined.

In a separate bowl, sift together flour, sugar and vanilla sugar, and baking soda. Whisk in salt and cinnamon.

Add the flour mixture to the egg mixture and stir until partially combined. Add the shredded carrots to the batter and stir until batter is just combined and no streaks of flour mixture remain, but do not overmix or you’ll end up with tough muffins.

Scoop batter into muffin cups, filling cups almost to the top. You may not need to use all of the cups. In this case, remove liners from empty cups and partially fill the empty cups with water. Bake for 18 to 22 minutes, or until a tester comes out clean.

*UPDATE* I’ve since made these for another social media breakfast, and have a picture to share!



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