If you read this blog often, you know that my husband and I are Disneyland regulars. We take a trip down from Seattle at least once every other year and spent about a week there with the kids. It is my happy place and my husband has finally come around to loving it too. He would tell you he just likes it, but I can tell he actually loves it, because sometimes when he’s driving the car he’ll say to the kids “Ahhh, the goat trick.” Also, he randomly will burst into Disneyland song. He loves it.
One of our very places to eat while we are at Disney is across the street from the park at Mimi’s cafe. During a one week trip, we will eat there a minimum of 5 times. Their prices are fantastic, the variety is great, and the kids love to eat there. When you sit down, you are immediately greeted with a basket of assorted breads, my favorite being their carrot muffins.
These muffins are sweet, lightly spiced with cinnamon, and packed with carrots, raisins, and pineapple. They are so incredibly good.
I got this recipe of of Mimi’s website about a decade ago and have been making them ever since. My kids love to eat them for breakfast.
Reminds them of Disneyland.
1 1/2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup vegetable oil
1 cup brown sugar
1/2 cup chopped walnuts
1/2 cup crushed canned pineapple, drained
1/2 cup raisins ( I plump raisins in a cup of boiling water for about a minute before I bake with them)
1 cup finely shredded carrots
Preheat the oven to 350° and line 18 muffin liners into a muffin tin.
Sift first five ingredients into a mixing bowl.
In a separate bowl, whisk together the oil, sugar and eggs.
Stir the liquid mixture into the flour; mix well. Ad the next four ingredients; stir again.
Fill the pans 2/3 full with batter. I like to sprinkle a few more walnuts on top. Bake at 350 degrees F for about 20 minutes until golden and a toothpick inserted inside comes out clean.