I saw this post over at Taste and Tell and thought that it looked like a great breakfast muffin. These turned out moist and delicious! The only thing that tripped me up a bit in the recipe is that it mentions raisins in the ingredients, and currants in the instructions, so I used both. It also didn’t say when to mix in the coconut, but I added it at the same time as the carrots, nuts, etc. The mix-ins in this muffin recipe really give it a great variety of textures. Yum!
Carrot Spice Muffins
Baking From My Home to Yours via Taste and Tell
makes 12 muffins
2 cups all purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup light brown sugar
2/3 cup flavorless oil, such as canola, safflower or corn
2 large eggs
3/4 cup milk
1 teaspoon vanilla extract
1 cup shredded carrots (about 3, peeled and trimmed)
1/2 cup shredded sweetened coconut
1/3 cup moist raisins
1/3 cup pecans or walnuts, toasted, cooled and chopped
Place a rack in the center of the oven and preheat to 375 degrees F. Butter or spray a muffin pan with 12 regular sized molds (or use paper liners, or silicone pans). Place the muffin pan on a baking sheet.
In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, ginger, baking soda, and salt. Stir in the brown sugar, making sure you stir out all of the lumps. In another bowl, whisk the oil, eggs, milk, and vanilla extract, until it is well combined. Pour the liquid ingredients over the dry ingredients, and gently but quickly stir to blend. Be careful not to overmix, a few lumps are fine. Stir in the carrots, currants, and nuts. Divide the batter evenly among the muffin cups.
Bake for 20 minutes or until a thin knife inserted in the center comes out clean. Transfer the pan to a rack and cool for 5 minutes, before carefully removing the muffins.
MacGourmet Rating: 4 Stars