Ever wonder what the difference is between a muffin and a cupcake? In its most basic sense, a cupcake is a miniature cake that’s sweet, always topped with a frosting, has a texture that’s light and fluffy, and is considered dessert.

Muffins are its more rustic cousin, usually made from whole wheat flour, connoting its healthier status, sometimes lightly glazed but never with frosting, not too sweet and sometimes is savory, has a texture that’s dense, and is considered more of a bread item than a dessert offering. This recipe made mostly of carrots is a great muffin model.

Carrot-Cinnamon Muffins
Takes 30 minutes
Makes 1 dozen muffins

2 1/4 cups flour
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon cinnamon
2/3 cup plain yogurt
2 small eggs
3/4 cup sugar
1/4 cup melted butter
2 cups carrots, grated

1. Preheat oven to 350oF. Line a muffin pan with paper cups. Set aside.
2. In a bowl, sift together the first 5 ingredients.
3. In another bowl, combine the yogurt, eggs, sugar, and melted butter. Blend well.
4. Stir in the sifted dry ingredients.
5. Fold in the carrots.
6. Pour batter into the muffin pan. Sprinkle the tops with additional sugar.
7. Bake until golden brown, about 25 minutes.

(Photograph by Ocs Alvarez. Styling by Cris C. Abiva. Recipe by the Prep Kitchen Culinary Studio in Annapolis St., Greenhills, San Juan; tel. No. (02) 725-2232)