Spiced Carrot Muffins
These delicious carrot muffins are the perfect treat for breakfast or snack time. Moist and flavorful, these muffins are packed with shredded carrots and a hint of cinnamon, creating a delightful balance of sweetness and spice. Easy to make and even easier to enjoy, these muffins are sure to become a household favorite in no time. Enjoy these warm, freshly baked muffins with a cup of coffee or tea for a delightful start to your day.
— Constant Cookbook
Ingredients
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 tsp. ground cinnamon
- 2 eggs
- 2/3 cup firmly packed light brown sugar
- 1 cup buttermilk or sour cream
- 6 Tbs. (3/4 stick) unsalted butter, melted
- 2 large carrots, peeled and finely shredded (1 1/2 cups)
- 1/2 cup raisins, dried currants or golden raisins (optional)
Instructions
- <b>Prepare the muffin pan</b>
- Preheat an oven to 425&#176;F. Line 12 standard muffin cups with paper liners.
- <b>Mix the batter</b>
- In a large bowl, stir together the flour, baking powder, baking soda, salt and cinnamon.
- In another bowl, whisk together the eggs and brown sugar until blended. Whisk in the buttermilk and butter. Add the egg mixture to the flour mixture and, using a rubber spatula, stir just until evenly moistened. Fold in the carrots and raisins just until evenly distributed.
- <b>Bake the muffins</b>
- Spoon the batter into the prepared muffin cups, filling them three-fourths full. Bake until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean, 15 to 18 minutes. Transfer the pan to a wire rack and let cool for 2 minutes, then turn the muffins out onto the rack. Let cool briefly and serve. Makes 12 muffins.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Baking</i>, by Lou Seibert Pappas (Oxmoor House, 2006).
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