Carrot-Ginger Muffins
makes 24 muffins
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1 pound medium carrots, peeled
1 cup black seedless raisins
1 1/2 cups all-purpose white flour
1 cup all-purpose whole wheat four
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/8 teaspoon allspice
1/2 teaspoon ground ginger
1/2 teaspoon kosher salt
4 large eggs
1 1/4 cups vegetable oil
2 cups packed dark brown sugar
3 tablespoons unsalted butter
2 tablespoons sugar
2 tablespoons cinnamon
prep: 20 minutes
total: 30 minutes
muffin trays
food processor
large bowl
small bowl
saucepan
2) Finely shred the carrots in a food processor and set aside. Put the raisins in a heat-proof container and cover with very hot water to plump them up. Drain after 15 minutes and set aside.
3) In a large bowl, mix together the flour, baking powder, baking soda, cinnamon, allspice, ginger, and salt.
4) In a separate bowl, whisk together the eggs, oil, and brown sugar. Fold this mixture into the dry flour mixture, then stir in the carrots and raisins just to blend. Don’t overmix or the muffins will become tough.
5) Fill each muffin cup about halfway. Bake 20-30 minutes, until a toothpick in the center comes out clean. Five minutes before the muffins are done, melt the butter in a small saucepan over medium-low heat. Whisk in the sugar and cinnamon until combined. Spoon the glaze over the muffins while they’re in the oven and let them finish baking.
