All recipes are not created equal....and this one may not have called for enough flour...or you may have measured wrong... Do not make that recipe again. You will see notes here for "T and T" recipes....that means Tried and True. And 2 cups of granulated sugar would not be the same as a pound of caster sugar. Unlike making stews or salads or marinades, baking is an exact science and you really have to be experienced to make any substitutions...if you add less baking powder the cake may veryw ell be heavy and dense. Here's the T and T recipe I use for carrot cake. Carrot cake Julie TÂs 3 eggs 3/4 cup vegetable oil 3/4 cup buttermilk 2 cups sugar 2 teaspoons vanilla 2 cups flour 2 teaspoons baking soda 3/4 teaspoon salt 2 tsps cinnamon 1 8 oz can crushed pineapple, drained 2 cups grated carrots 1/2 cup raisins chopped with 1 Tablespoon of flour Buttermilk glaze 1/2 cup sugar 1/4 tsp baking soda 1/4 cup buttermilk 1/4 cup butter 1 Tblsp light corn syrup 1 tsp vanilla Orange Cream Cheese Frosting 1/2 cup softened butter 4 oz softened cream cheese 1 tsp vanilla 3 cups powdered sugar 1 tsp orange juice 1 tsp grated orange rind Preheat oven to 350 With a mixer Beat eggs, add oil and buttermilk, sugar and vanilla. beat to combine. Stir together flour, salt, cinnamon and baking powder and stir into batter. stir in pineapple, carrots and raisins. Pour into a greased 8 by 13 pan or 2 greased round 9 inch cake pans. Bake 35 to 45 minutes until set in the middle. Remove from the oven and immediatly spread with the buttermilk glaze. Cool completely and frost with the cream cheese frosting. Buttermilk glaze: In a medium sauce pan ( don't use a small pan) combine all ingredients but vanilla. Bring to a boil and cook 3 minutes stirring often...it will bubble a lot. It should be a light caramel color, stir in vanilla and pour over the cake Cream cheese frosting: Beat cream cheese and butter until light add vanilla powd. sugar and juice and rind...beat until smooth and frost the cooled cake.

Hi Shambo! Yes, I made them for awhile before Sandy put us out of business. I've made Mac 'n Cheese w/broccoli; Lasagna (tore up the noodles to fit the cup); and an Alfredo Crab Linguini all in extra-large muffin trays. They worked great. I did add extra sauce to compensate for both what the pasta would absorb and also to allow for my Sjogren's swallowing issues. I brushed the tins with olive oil just prior to filling and had no problems getting them out of the cups. When frozen solid, I ran a butter knife lightly around the tops (not all the way down the cup) and dumped out on a wooden board - they popped right out. Then I vac-packed and refroze. To reheat, I can be lazy, so I nuked 'em. With the extra sauce they were great and the perfect size. Baked ziti would freeze well. Give it a try. Don't forget the extra sauce though! /tricia

Thanks for the comments! Annie, they are really good! They taste like cake donuts, but lighter in texture...not quite as dense. I ate one without the sugar coating and one with. I liked them both. The kids have all eaten them now and say they'd prefer them without the sugar coating. They loved the flavor and the texture. So, it looks like these will go into our muffin rotation, but next time, I'll pass on the coating.

I like Glenda's Refrigerator Bran Muffins. You mix a huge amount of batter and it keeps in the refrigerator for 6 weeks. You can bake just one or two, and have fresh muffins every day. I also like the Malt-O-Meal muffin recipe that is printed on the box of cereal. And lastly we all enjoy the Peabody Inn Vanilla Muffins recipe that I found in an article that said people drive from far and wide for these muffins. I will look up the recipe and edit it into this message. Here's a recipe I found online some time ago. I could not resist seeing what a muffin that is called a Dirt Bomb tasted like. Since I still have them in my computer, here is the recipe: Dirt Bombs Yields: 12 muffins* 3 cups all purpose flour, minus 3 tablespoons 1 tablespoon baking powder 1/2 teaspoon salt 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cardamon 3/4 cup (1 1/2 sticks) unsalted butter 1 cup granulated sugar 2 large eggs 1 cup whole milk ** Topping *** 3/4 cups unsalted butter, melted 1/2 cup granulated sugar 1 1/2 teaspoons ground cinnamon Preheat oven to 400º F. Place the rack in the center position. Generously grease a 12-cup standard muffin pan. Sift the flour, baking powder, salt, nutmeg and cardamon into a mixing bowl. In another bowl, cream the butter and sugar until light and fluffy. Scrape the bowl down half way through. Mix in the eggs. Add the dry ingredients alternately with the milk in two additions, mixing gently by hand to incorporate all the flour. The batter will be on the stiff side, but airy. Don’t over mix or beat the batter as this will make the muffins tough. Spoon the batter into the prepared pan, without smoothing the tops. Bake for about 25 minutes or until a cake tester inserted in the center comes out clean. As soon as the muffins are cool enough to handle, turn them out onto a wire rack. Add the melted butter to a bowl. In another bowl, mix the sugar and cinnamon. Dip the muffins (top, sides and bottom) in the butter, using a pastry brush -if necessary- to cover areas not buttered by dipping. Immediately roll the muffins in the cinnamon sugar mixture. Serve warm or at room temperature. *I've made this twice, and both times, this recipe has yielded 16 muffins instead of 12. **I substituted whole buttermilk for whole milk because I always have it on hand and prefer it for baking. *** The amounts listed for the sugar and cinnamon are not quite enough to coat all the muffins, so I recommend you double it. _______ Malt-O-Meal Magic Muffins 1 1/4 c flour 3/4 c Malt-O-Meal 1/2 c sugar 3/4 c milk 1/4 c vegetable oil 1 egg 1 Tbsp baking powder 1/2 tsp salt Heat oven to 400 degrees. In large mixing bowl, combine all ingredients and stir together till all are moistened. Fill greased muffin cups 3/4 full. Bake for 18 to 20 minutes. 1 doz. _____ Peabody Inn Vanilla Muffins 2 c flour 1 c sugar 2 tsp baking powder 1/4 tsp salt 2 Tbsp melted butter, cooled 1 c milk 1 egg 1 1/2 tsp vanilla Preheat oven to 400 degrees. Grease muffin tins well. 1) Sift flour, sugar, baking powder and salt into large bowl. 2) Add melted butter to milk and egg. Beat to mix well. Add vanilla 3) Make a well in the center of the flour mixture. Pour milk mixture in all at once. Stir with fork only until moistened. Do not over mix or beat. 4) Quickly spoon batter into muffin cups filling each slightly more than half full. 5) Bake 15 minutes for mini muffin pans; 18-20 minutes for full size muffins. Remove immediately from pans and serve hot. 12 regular muffins or 30 minis. These muffins have a lovely hint of a crunchy exterior when you bite into them the first day. That crunchiness disappears if you have left overs for another day.