Carrot Cake Muffins

Name: Carrot Cake Muffins
Total time: 25 min
Ingredients: 2 1/2 cups whole-wheat pastry flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 2 teaspoons ground cinnamon; 1 teaspoon freshly grated nutmeg; 1/2 teaspoon ground allspice; 1/2 teaspoon ground cloves; 1/2 teaspoon salt; 2 eggs; 1/3 cup raw brown (turbinado) sugar; 1/3 cup canola oil; 1 1/3 cups buttermilk; 1 teaspoon vanilla extract; 2/3 cup golden raisins tossed with 1 teaspoon unbleached all-purpose flour, or 2/3 cup chopped pecans; 1 1/2 cups grated carrots

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Total: 25 minutes

Servings: 12

Author : Martha Rose Shulman

carrot whole wheat flour fall

Instructions

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Step 1

Preheat the oven to 375 degrees with the rack in the upper third of the space. Oil or butter muffin tins.

Step 2

Sift together the whole-wheat pastry flour, baking powder, baking soda, spices and salt.

Step 3

In a separate bowl, beat together the eggs, sugar, oil, buttermilk and vanilla. Using a whisk or a spatula, stir in the dry ingredients and mix until well combined. Do not beat; a few lumps are fine, but make sure there is no flour at the bottom of the bowl. Fold in the raisins or pecans and the carrots.

Step 4

Spoon into muffin cups, filling them to just below the top (about 4/5 full). Place in the oven, and bake 25 minutes until lightly browned and well risen.

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