September 6, 2011 § Leave a comment
I have struggled with finding the right carrot muffin recipe. I love a light moist texture with the sweet raisins and cinnamon. I have two versions of the carrot muffin, one with reduced fat without compromising too much moisture or flavor with the addition of applesauce. I often find that I don’t even bother with a glaze or even a dusting of confectioner’s sugar. I like them just as they are, warm from the oven. In a previous post on Wellness Week, I mentioned that these were very popular at our Bake Sale
Ingredients for approximately 18 muffins:
3/4 cup of raisins
2 cups of flour
1 tablespoon of baking powder
2 teaspoons of baking soda
1 teaspoon of salt
2 teaspoons of ground cinnamon
1 teaspoon of vanilla (optional)
2 cups of shredded carrot
3/4 cup of brown sugar or demerara sugar
1/2 cup of butter OR 1/2 cup applesauce and 1/4 cup of coconut oil
1. First soak the raisins in either a little hot water just to cover or if you will be using applesauce, heat the applesauce a bit and let them soak until they plump up. Then removed them from the applesauce before going further.
2. As is typical of the muffin method, you will be assembling the wet and dry ingredients at first in separate bowls. In the bowl you will be mixing all of the ingredients, assemble the dry ingredients the flour, ground cinnamon, baking powder and baking soda and mix well.
3. Assemble the wet ingredients butter OR applesauce and coconut oil with the sugar. Cream the butter. Add the eggs. Then add the eggs. If adding the vanilla, do so now.
3. Now add the wet mixture to the dry ingredients along with the shredded carrot and raisins. Mix just to combine, no need to make it perfectly mixed.
4. Now spoon into lined baking cups of a muffin/cupcake tin and fill about 1/2 to 3/4 up the side. Let bake 15-30 mins. at 350. Check them after 10 mins
5. They can be finished with a dusting of confectioner’s sugar. For the purists a cream cheese glaze or frosting would also be delicious.