This recipe is the first in a series i’m going to call “Ruby’s Recipes”. My great-grandmother Ruby Clifton passed away last October, I was so blessed to have her in my life as long as i did, she passed away at the young age of 100! I loved going to grandma Ruby’s house growing up, when i was young she lived in a house with a lot of land, a pond, and a basement full of endless objects that were perfect for a little girl to explore.
When she passed away and my family members were cleaning out her apartment they found a box of recipes- some clipped from magazines and newspapers and some that were handwritten. My cousins put together a cookbook with all the recipes that she saved and so i’ve decided to go through and make some of them and share them here. I may add my own twist on the recipes and i’m so excited to be channeling my great-grandma as i do it. So here’s the first of Ruby’s recipes: bunny love muffins, these whole wheat carrot muffins are great for breakfast or add some frosting on them and they are a decadent dessert.
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| Grandma Ruby and I, 2009 (i was pregnant with Max) |
Bunny Love Muffins
Makes 24 regular size muffins
These muffins are a great healthy alternative to your traditional carrot cake recipes. They are not super sweet on their own so if you are looking for a dessert rather than a healthy breakfast add the icing.
1/2 cups sugar
1/2 cup brown sugar
1/2 cup applesauce
4 eggs
1/2 cup yogurt
2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
2 cups whole wheat flour
3 cups grated carrots
1/2 cup chopped pecans
Preheat your oven to 350. Mix both sugars and applesauce until combined. Add the eggs mixing well, add the yogurt, baking soda, baking powder, salt & cinnamon and mix until combined. Mix in the whole wheat flour in two additions. Finally mix in the carrots and pecans. Divide batter between 24 muffin cups either with paper liners or oiled. Bake for 17-18 minutes, test with a toothpick to make sure its not gooey in the center.
Cream Cheese Marshmallow Frosting
1 8oz package of cream cheese, softened
1 small container of marshmallow fluff
2 tablespoons to 1/4 cup of milk
4-5 cups of powdered sugar
Mix the cream cheese and marshmallow fluff in a stand mixer until combined and creamy. Add 2 cups of the powdered sugar and then 2 tablespoons of the milk. Add the rest of the powdered sugar and if the consistency is too dry add 2 more tablespoons of milk.
