Carrot Cake Muffins2014-01-19
- Yield : 12 muffins
- Prep Time : 15m
- Cook Time : 25m
- Ready In : 40m
These are great to store in a ziplock in the freezer and grab for a quick breakfast on the go.
- 2 1/2 c. whole wheat pastry flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 2 tsp. ground cinnamon
- 1 tsp. ground nutmeg
- 1/2 tsp. ground allspice
- 1/2 tsp. ground cloves
- 1/2 tsp. salt
- 2 eggs
- 1/3 c. Demerara sugar or Turbinado
- 1/3 c. canola oil
- 1 1/3 c. buttermilk (1 1/4 c. milk and 4 tsp. of vinegar-let sit for 5 minutes)
- 1 tsp. vanilla extract
- 2/3 c. golden raisins, tossed in 1 tsp. flour
- 1 1/2 c. grated carrots
- *Optional- 2/3 c. pecans instead of or in addition to the raisins
Preheat oven to 375 degrees with the rack in the upper third of the oven. Add muffin paper liners to muffin pan.
Sift together the flour, baking powder, baking soda, spices and salt.
In a separate bowl, beat together the eggs, sugar, oil, buttermilk and vanilla. Using a whisk or a spatula, stir in the dry ingredients and mix until well combined. Do not beat; a few lumps are fine, but make sure there is no flour at the bottom of the bowl. Fold in raisins and/or pecans and the carrots.
Spoon into muffin cups, filling them to just below the top (about 4/5 full). Place in the oven, and bake 25 minutes until lightly browned and well risen.