Miracle Carrot Muffins

Adapted from the recipe in Sunset Magazine, April 2013, found here

The aroma of the spices in the first step is heavenly.

  • 2/3 cup sugar
  • 1/4 cup butter
  • 1  1/4 cups shredded carrots
  • 1 cup raisins
  • 1 teaspoon kosher salt
  • 1 teaspoon cinnamon
  • 1 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 2 cups white whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • Optional spread:
  • 4 ounces cream cheese
  • 1 tablespoon orange zest

1. Preheat oven to 375°. Grease a 12-cup muffin tin.  Put sugar, butter, carrots, raisins, salt, spices, and 1 1/3 cups water in a medium saucepan. Heat over high heat, stirring occasionally, just until mixture comes to a boil.

2. Whisk flours, baking powder, and baking soda together in a medium bowl. Pour in warm carrot mixture. Stir with a rubber spatula to combine, but do not overmix.

3. Spoon mixture into greased muffin cups.

4. Bake until browned and a toothpick inserted into a muffin comes out clean, about 15 minutes. Let cool on a rack.

5. Blend cream cheese with zest and serve with muffins.

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Published in: on June 15, 2013 at 6:56 am  Leave a Comment  
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