May 29, 2010
I first made these muffins in 2005 (I always write comments on any recipe I make, including the date and who I made the recipe for), and back then, they deemed an “Excellent!” When I realized I had a few scraggly carrots lying around that needed to be used, I decided to revisit these muffins.
They’re called “Spicy Carrot Muffins” in the book, but I can’t taste the “spiciness” of them, so I’ve renamed them. This time around, I also made a few changes. I didn’t include any nuts this time, and upped the amount of raisins to 1 cup. Also, I only used 1/2 cup oil and 1/4 cup apple sauce – the original wants 3/4 oil – and they’re just as good, if not better.
Next time, I would add even more cinnamon, and use only 1 cup sugar. But even without those alterations, this is a good and simple muffin recipe that you can whip together in no time (if you don’t mind grating all those carrots; am I the only person who consistently grates their thumb when it comes to carrot-grating?). The cinnamon is wonderful, and of course plays well with all that carrot. They’re moist and a good muffin-texture. Just make sure you don’t over-mix – muffins will become sooo tough if you do.
Carrot Raisin Muffins
adapted from Robin Hood’s Home Baking
2 cups all-purpose flour
1 1/4 cups granulated sugar
1 cup raisins
1/2 chopped nuts (walnuts, pecans, optional)
2 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
2 1/2 cups grated carrots (peeled first)
1/2 cup vegetable oil
1/4 cup unsweetened applesauce
1. Preheat oven to 350 degrees F. Line 12-cup muffin tin with paper liners and grease muffin pan lightly.
1. Combine flour, sugar, raisins, nuts, baking soda, cinnamon, nutmeg and salt in a large bowl. Stir well.
2. Beat carrots, eggs and oil. Add to dry ingredients all at once, stirring just until moistened. Spoon batter into prepared muffin pan.
3. Bake for 25-27 minutes until tops spring back when lightly touched.