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Carrot Spice Muffins


Fancy having some Carrot Spice Muffins? The aroma from the combination of ginger and cinnamon used in this recipe certainly makes this one of my favorites. For me, the best way to savor muffins is to serve them warm with some cream cheese or whipped cream, as suggested by my son. Whichever way you prefer to enjoy your muffins, I hope you will try this recipe. Happy baking!


Recipe adapted from Baking From my home to yours by Dorie Greenspan

Carrot Spice Muffins
(Printable Recipe)

Ingredients

2 Cups All-Purpose Flour
1/2 Cup Sugar (I used 1/3 Cup)
1 Tbsp Baking Powder
1 1/2 tsp tsp Ground Cinnamon
1/2 tsp Ground Ginger
1/4 tsp Baking Soda
1/4 tsp Salt
1/3 Cup (Packed) Light Brown Sugar
2/3 Cup Flavorless Oil, such as Canola, Safflower or Corn
2 Large Eggs
3/4 Cup Whole Milk
1 tsp Pure Vanilla Extract
1 Cup Shredded Carrots (about 3, peeled and trimmed)
1/2 Cup Shredded Sweetened Coconut
1/3 Cup Moist, plump currants or raisins
1/3 Cup Pecans, or Walnuts, toasted, cooled and chopped

Method

Preheat the oven to 375˚F.

Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Then place the muffin pan on a baking sheet.

In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, ginger, baking soda and salt. Stir in the brown sugar, making certain there are no lumps.

In a separate bowl, whisk the oil, eggs, milk and vanilla extract together until well combined.

Pour the the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly sir to blend. Stir in the carrots, coconut, currants and nuts. Divide the batter evenly among the muffin cups.

Bake for about 20 minutes, or until a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.
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Comments

  1. RuthSeptember 12, 2009 at 11:14 AM

    these look so yummy.
    I enjoy your blogy very much!

    ReplyDelete
  2. FrogdancerSeptember 12, 2009 at 2:24 PM

    Ummm....

    Am I going blind, or is there no carrot in these carrot muffins? I looked a couple of times at the list of ingredients and there was everything else BUT carrots...

    ReplyDelete
  3. Angie TeeSeptember 12, 2009 at 3:15 PM

    @Frogdancer: Ha! I must have ate all the carrots! Thanks for highlighting the error. I have corrected the recipe :)

    ReplyDelete
  4. JenniferSeptember 13, 2009 at 4:20 AM

    These look great! I LOVE carrot spice anything!

    ReplyDelete
  5. Breanna DavenportSeptember 14, 2009 at 12:14 PM

    Yum! I made these this morning and they were delicious! Thanks for the recipe!

    ReplyDelete
  6. Hungry DogSeptember 15, 2009 at 12:28 PM

    these look cute and delicious! I just made zucchini muffins...carrot might be next! Nice photos.

    ReplyDelete

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