Foodview: Carrot Cake Muffin

Many a changes happen in life, big changes that you need to stop and really take time to remember. These changes include going from middle school to high school, going on your first date, going from being single to being married, and greatest of all, Harvest Moon acquiring a new muffin choice. Yep, that last one is up there pretty high.

I was plated a Carrot Cake Muffin while I sat at the bar. What inclined me to write a blog post on it was the bit of icing I saw peaking out of the top of the muffin. I mean, who can resist a muffin stuffed with icing, right? I pulled off a piece of the cakey top and gave it a taste. It had a light carrot taste in it with bits of actual carrot shreds. Piecing it apart revealed slightly moist bread with walnuts and raisins throughout. From top to bottom of this fluffy masterpiece, there was taste and texture that made it more than just a nice looking hunk of carbs. The bread was rich in taste, and a perfect portion for an afternoon treat.

 A narrow filling of sweet and nutty tasting cream cheese icing plunged itself into the center of the muffin. The amount wasn't too much, which is good considering I want to experience a muffin, not a water balloon filled with icing that will explode upon touching it. It's not a cream filled doughnut of death. The cream cheese goes a good three-fourths of the way to the bottom of the muffin, but again, don't eat it because you are just dying for a hearty fix of cream cheese icing; the icing is more of a touch, not the whole sha-bang.

With raisins, carrot, and cream cheese icing, I would say that the dominant adjective for this muffin would be sweet, maybe even sacchariferous. I mean, it's not a rush of sugar or anything, but it's not like you would want to eat one of these for breakfast. I'd recommend it as a snack to take back to the office with you, a snack that will make all your co-workers quite jealous. ;)

~The Harvest Crier~