carrot muffins

[ursula]

I used to make this recipe from the 1997 Joy of Cooking all the time in grad school. I don't spend quite as much time trying to solve the problem of how to make a bag of carrots into a meal as I did back then, but they're still delicious.

carrot muffins

Preheat the oven to 400 degrees F. Grease a muffin pan or line with paper or reusable cups.

Whisk or sift together:

1 ½ cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
pinch of salt
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 tsp. ground allspice

Whisk together in a large bowl:

2 large eggs (flax eggs also work)
3/4 cup sugar

Stir in and let stand for 10 minutes:

1 ½ cups packed grated carrots

Stir in:

1/4 cup orange juice (sweet apple cider is a delicious substitution, or milk works in a pinch)
5 tbsp. warm melted unsalted butter or vegetable oil
1/2 cup coarsely chopped walnuts or pecans (optional)
1/2 cup raisins (regular or golden)

Add the flour mixture and fold just until the dry ingredients are moistened; there will be some lumps. Divide the batter among the muffin cups. Bake until a toothpick or wooden skewer inserted into one of the muffins comes out clean, 15 to 18 minutes (or perhaps a little longer).

Comments

[rugessnome]

Huh, my mom also decided to make carrot muffins today! Although she worked from a recipe from my childhood Makin' Muffins book.