Wednesday, September 27, 2006
Several weeks ago I decided that I wanted to try carrot muffins. I did some researching for recipes and found one that looked REALLY good, but it was a little more dessert like than I wanted. So then I went to Culinary in the Country and found this recipe. It looked very promising, so I grabbed it up and tried. Let me say, Joe, that it is yummy. I did change a couple of things, but the flavor is great and does not need icing, although a cream cheese icing would still be a great addition.
Joe makes this in the form of a cake and adds crystallized ginger. I wanted muffins, so I did that form. I've never used crystallized ginger and didn't have any, although I found some in a local whole foods store! So, unfortunately my muffins lacked this. I ended up decreasing the sugar a bit without any dire consequences. I think if I ever get in the carrot muffin mood again, I would make these again. They lasted a good week without getting moldy tasting, which is good! Who wants a moldy muffin? My changes are in orange in honor of the wonderful carrot! BTW, the carrots turned green just like the apples did in my apple muffins. I guess it's a produce response to the high heat.
By the way, I have to take a breakfast food with fruit in it to Sunday School this week. Does anyone have any suggestions?
Carrot Spice Muffins
1 cup whole wheat pastry flour
1 cup all purpose flour
1 cup packed brown sugar (I used ~2/3 cup)
1/4 cup granulated sugar
2 teaspoons baking soda
1 teaspon cinnamon
1/4 teaspoon fresh ground nutmeg
1/4 teaspoon ginger (I didn't use because I don't have any!)
2 large eggs
1/2 cup applesauce (unsweetened) (I used one easy-serve pack. I'm pretty sure this is 1/2 cup)
1 teaspoon vanilla
1 1/2 cups shredded peeled carrots (I used pre-shredded carrots!)
3/4 cup golden raisins (Craisins for me!)
1/4 cup chopped crystallized ginger (I didn't use this)
Preheat oven to 350. In a large bowl, whisk together flours, sugars, baking soda, cinnamon, nutmeg and ginger until well combined. In a small bowl, whisk together eggs, applesauce and vanilla. Pour mixture into the dry ingredients and stir just until combined. Add in the carrots, raisins and crystallized ginger - stirring to evenly distribute them. Pour batter into a 9x13" baking dish coated with nonstick spray. If doing muffins, line the pan with muffin liners and spray with baking spray. Spoon batter into the cups (I use an ice cream scooper. It's the perfect size) until around 2/3 full. Bake for around 20 minutes. Check to be sure it springs back or a toothpick comes out clean. Bake until the center springs back when lightly touched, or a toothpick placed in the center comes out mostly clean - a few moist crumbs attached is okay. Remove and let cool on a wire rack before cutting.
Yield: 12 regular sized muffins + 6-9 mini muffins