Sometimes it’s hard to know where muffin leaves off and cupcake begins…
Is it the method – a brief stir with a wooden spoon, instead of using a food mixer? The nod towards “healthiness” – wholewheat flour, oil instead of butter, fruit instead of chocolate chips, going au naturel instead of sporting icing?
These carrot cake-muffins don’t do much to resolve the issue. Muffin by method and ingredients, the end result is so delicious it feels disingenuous to consider them a breakfast food.
And that’s before you add a generous spreading of the optional cream cheese icing..;-)
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