I recently made these Carrot Cake Muffins. Â They are very tasty but if you want a little more sweetness you need to add more raisins to the mix. Â I added half a small individual box of raisins.
The recipe is from the New York Times. Â (Thanks to my brother for sharing it.)
2 1/2 cups whole wheat pastry flour
2 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1 tsp freshly grated nutmeg (I used ground)
1/2 tsp ground allspice
1/2 tsp ground cloves
1/2 tsp salt
2 eggs (at room temperature)
1/3 cup raw brown (turbinado) sugar
1/3 cup canola oil
1 1/3 cup buttermilk
1 tsp vanilla extract
2/3 cup golden raisins with 1 tsp unbleached all-purpose flour or
2/3 cup chopped pecans
1 1/2 cups grated carrots
Preheat the oven to 375 degrees with the oven rack in the upper third of the space. Â Oil or butter muffin tins. Â (I used PAM)
Sift together the whole wheat pastry 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 spatula, stir the dry ingredients with the wet and mix until well combined. Â Do not beat; a few lumps are fine but make sure there is no flour at the bottom of the bowl.
Grate the carrots.
Fold in the carrots, raisins and pecans. Â (Feel free to leave out the raisins or pecans if you don’t want them in the muffins.)
Using a large spoon, put the mixture into the muffin cups filling them to just below the top (about 4/5 full).
Place the muffin tin in the oven and bake about 25 minutes or until lightly browned and well risen.
My recipe made 18 muffins because I used the smaller muffin tin.