Sunday, October 2, 2016

Carrot Muffins with Cinnamon Streusel and Maple Glaze

Who says that your simanim/symbolic foods have to be savory? 

Carrots are traditionally part of the simanim on rosh hashana for two different reasons. 
The hebrew word for carrot is gezer which is similar for the hebrew word g’zar, decree we are asking that our evil decrees are destroyed. 
The yiddish word for carrot and for more are the same thing. We are asking that our merits be increased. 

These muffins are packed with carrots and autumnal flavors which make it perfect as a dessert for your Rosh Hashana meal or to be enjoyed all season long. 

They can be made in any size from mini to jumbo all you have to do is adjust the baking time. 

May our evil decrees be destroyed and our merits increased! 

Carrot Muffins with Cinnamon Streusel and Maple Glaze 

1 1/3 cups flour 
1 1/2 tsp baking soda
1 1/4 tsp baking powder 
2 tsp cinnamon 
1/4 tsp nutmeg 
3/4 tsp salt 
3/4 cup oil 
3 eggs 
3/4 cups plus 2 Tbs sugar 
2 tsp vanilla 
3 1/2 cups shredded carrot 

1/2 cup brown sugar
1/2 cup flour 
1 tsp cinnamon
1/4 tsp salt 
3 Tbs oil

1 cup powdered sugar 
3 Tbs maple syrup
1/2 tsp cinnamon 

Preheat oven to 350°F/175°C 

Line a  standard size muffin tin with paper liners or coat with non-stick cooking spray. 

Make streusel: combine dry ingredients and slowly pour in oil and mix together with your fingers to make a crumble. Put in the fridge until ready to use. 

In a large bowl whisk together the flour, baking soda, baking powder, cinnamon, nutmeg and salt. 
Make a well in the center of the dry ingredients and add the oil, eggs, vanilla and sugar gently whisk together until just combined. 
Fold in the shredded carrots. 
Scoop into prepared muffin cups and top with streusel. 
Bake for 22-25 minutes.

Make glaze: whisk together all the ingredients add soy milk or water until you reach desired thickness. 

Remove the muffins from the oven and allow them to cool before drizzling them with the glaze. 


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