These spicy whole-grain muffins are just sweet enough, unlike most cloying carrot cakes. And these are packed with carrots.
- 2 ½ cups whole-wheat pastry flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon freshly grated nutmeg
- ½ teaspoon ground allspice
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 2 eggs
- ⅓ cup raw brown (turbinado) sugar
- ⅓ cup canola oil
- 1 ⅓ cups buttermilk
- 1 teaspoon vanilla extract
- ⅔ cup golden raisins tossed with 1 teaspoon unbleached all-purpose flour, or 2/3 cup chopped pecans
- 1 ½ cups grated carrots
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (12 servings)
214 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 33 grams carbohydrates; 4 grams dietary fiber; 12 grams sugars; 4 grams protein; 32 milligrams cholesterol; 337 milligrams sodium
Twelve muffins, depending on the size of the muffin tins
- Preheat the oven to 375 degrees with the rack in the upper third of the space. Oil or butter muffin tins.
- Sift together the whole-wheat pastry flour, baking powder, baking soda, spices and salt.
- 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.
- 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.
- Advance preparation: These keep for a couple of days out of the refrigerator, for a few more days in the refrigerator and for a few months in the freezer.