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Funny Face Upside Down Carrot Oak Cakes Recipe

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This recipe for Funny Face Upside Down Carrot Oak Cakes, by , is from Cooking Around The World, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, July 7, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1-1/4 cups all-purpose flour
1 cup uncooked oats
3/4 cup packed brown sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/2 cup lowfat milk
1/3 cup butter, melted
1/2 cup packaged shredded carrots
1/3 cup raisins or dried cranberries
1/3 cup crushed pineapple, well drained

Directions:
Directions:
Topping:
2 tablespoons packed brown sugar
1 tablespoon melted butter
1/3 cup crushed pineapple, well drained
Raisins or dried cranberries
Shredded carrots
Heat oven to 400 degrees. Spray 12 medium muffin pan cups with cooking spray. For topping, combine brown sugar and melted butter in small bowl; divide evenly between cups. Use the pineapple to make hair, raisins or cranberries to make eyes and a nose, and carrot shreds to make smiles or whiskers; set aside.

For muffins, combine flour, oats, sugar, baking powder, cinnamon, baking soda and salt in large bowl; mix well. In second bowl, combine egg, milk and melted butter; mix well. Add to dry ingredients; mix just until moistened. Gently stir in carrots, pineapple and raisins. Divide batter evenly between muffin cups. Bake 15 to 18 minutes or until golden brown. Let muffins cool in pan on wire rack 5 minutes. Loosen edges with a thin metal spatula; invert cakes onto cooling rack face side up. Serve warm or at room temperature. Store leftover muffins tightly wrapped at room temperature.

Number Of Servings:
Number Of Servings:
12

 

 

 

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