Post # 3061: Carrot muffins
For whatever reason, possibly due to the rain, I’ve been baking a lot this winter. Mostly bread (more on that in another post), but because I love a good muffin every once and awhile, I’ve also been on the hunt for healthy-ish muffin recipes. This one ticks off all my boxes because it’s low in sugar, and has a decent amount of fibre. Sourced from allrecipes.com (http://allrecipes.com/recipe/23787/awesome-carrot-muffins/) – the only thing I’ve modified here is the sugar amount. Most carrot muffin recipes are way skimpy on the carrot – but not this one!
- 1 cup raisins
- 2 cups warm water
- 2 cups all-purpose, unbleached flour
- 1 tablespoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 4 eggs
- 1 cup vegetable oil
- 1/2 cup brown sugar
- 3 cups shredded carrots
- Combine raisins and water in a small bowl. Let soak for 15 minutes. Drain raisins, discard water and set raisins aside.
- Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
- In a large bowl, sift together flour, baking powder, baking soda, salt and cinnamon. In a separate bowl, combine eggs, oil and brown sugar; beat well. Combine egg mixture and flour mixture; mix just until moistened. Fold in carrots and drained raisins. Spoon into prepared muffin cups.
- Bake in preheated oven for 20 to 30 minutes. Let cool for 30 minutes before frosting.