Carrot Spice Muffins
Adapted from Whole Foods For The Whole Family (LaLeche League International Cookbook) Ingredients
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt (optional – an option I took!)
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon allspice
1/3 cup honey or 1/3 cup brown sugar (I used brown sugar)
1/2 cup buttermilk or 1/2 cup yogurt (I used yogurt)
1/3 cup oil or 1/3 cup melted butter or 1/3 cup applesauce (I used butter, of course)
1/2 teaspoon vanilla
1 1/2 cups grated carrots
1/2 cup raisins
1/2 cup chopped nuts (I used walnuts) Directions
Preheat the oven to 400F. In a large bowl, mix together the dry ingredients- flour, soda, powder, salt, cinnamon, nutmeg, ginger, allspice. In another bowl, mix together the wet ingredients- honey/brown sugar, egg, buttermilk/yogurt, oil, vanilla and the carrots, raisins and nuts. Gently fold the wet and dry ingredients together until just moistened. Bake for about 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
While baking, I tend to haphazardly spoon and splatter the batter into the pans and let the oven work its magic, melting the batter into a nicer shape. I had second thoughts about my methods this week, however, when I was crouched in front of the oven watching the lack of melting and rising happening. The batter was a completely different consistency than I’m used to working with. In the end, I actually quite liked their misshapen appearance! My terrible methods and habits will remain intact for one more Muffin Monday, it seems.
A cinch to make, these Carrot Spice Muffins were wonderfully aromatic. The carrots, raisins, spices and walnuts created delicious layers of flavour and texture. A great muffin to welcome autumn!