Hearty Carrot Muffins
These muffins evoke carrot cake, but they will leave you feeling energized and ready to tackle these cold winter days. Dress them up by adding more dried fruit, chopped apples, or cream cheese glaze.
(The recipe is adapted from NY Times Cooking.)
Ingredients:
2 1/2 cups flour (all-purpose or half whole wheat)
1 teaspoon baking soda
1 teaspoon baking powder
3 tsp ground cinnamon
1/2 tsp ground (or fresh grated) nutmeg
1/2 tsp allspice
1/4 tsp ground cloves
1/2 tsp salt
2 large eggs
2/3 cup sugar
1/3 cup neutral oil
1 1/3 cup buttermilk (OR roughly half and half Greek yogurt and water)
1 tsp vanilla extract
2/3 cup chopped nuts or raisins (or both) – optional
2 cups grated carrots
Steps:
- Preheat the oven to 375 degrees. Oil or butter muffin tins.
- Sift together flour, baking powder, baking soda, spices and salt.
- In a separate bowl, beat together eggs, sugar, oil, buttermilk and vanilla. Using a whisk or a spatula, stir in the dry ingredients and mix until well combined but not overworked. Fold in the carrots and raisins or pecans.
- Spoon into muffin cups, filling them to just below the top (about ⅘ full). Place in the oven, and bake 25 minutes until just starting to brown.
By Joanna Binney