This is a great recipe for muffins but works as a cake base too. You can medicate it by simply switching the oil to medicated oil. I love to make a cream cheese frosting with a softened package of cream cheese, a touch of vanilla, and add powdered sugar to taste. I like about a 1/4 cup usually, to a 6-8 ounce package. Whip it. Whip it good. They freeze great. Pop one in the microwave or leave it out the night before.
7 1/2 cups Flour
5 1/2 cups Sugar
2 Tbsp Cinnamon
3 cups Oil
4 tsp Vanilla
1 1/2 cups Pecans
6 cups Grated Carrots
2lbs 2oz crushed Pineapple
Preheat oven to 350° & line muffin pans.
Toss grated carrots in plain flour to coat and then combine the remaining dry ingredients.
Combine wet ingredients.
Add dry to wet.
Add pecans and carrots ingredients and mix until just combined.
Bake at 350° for 25 minutes.
I always use self rising flour for my cakes and muffins. It has baking powder and salt already added. So the above recipes do not have any added salt or baking powder. If you use regular flour you can add the salt and baking powder to the dry ingredients and mix well. The ratio is easily found on the internet but it is 1 1/2 teaspoons baking powder and 1/4 teaspoon salt per cup of flour. Also these are fairly large recipes because I always bake in fairly large quantities. It’s pretty easy to cut everything in half and make a half batch that will still be pretty large. I rarely do that for the buttermilk as it keeps forever, but if I don’t use it all up in time I bake off the rest and freeze them. Always freeze baked goods. NEVER put them in the fridge. The sugar will preserve them on the counter for a bit but the fridge will dry them out. The freezer is your baked goods friend.
If you don’t know how to make your own medicated oil for baking you can use my tincture recipe found at potofwellness.com and substitute your fave oil for glycerin and follow the same basic instructions. I love to use avocado oil.
Make yourself a batch of muffins or loaves, take them on your road trips or summer picnics. They are great to bake and freeze for weekends at the cabin too.
Laura Mastropietro, former cannabis co-op grower and patient advocate, consultant, Edible Chef for two edible lines, featured in ‘Cannabis Saved my Life’ by Elizabeth Limbach, currently curates a learning hub called PotofWellness.com, stays active in the cannabis community while running a restaurant and commercial bakery in beautiful Sedona Arizona. Wife, Mother, Grandmother, with a full beautiful life and toss in a life altering disease, cannabis is the magic that helps her keep it all going. Have a cannabis question? Send it to Dear Mama at email@example.com