...for Carrot Cake Muffins. And I just so happen to have some low-fat buttermilk in the fridge. I started keeping that, yogurt, sour cream, and cream cheese stocked in the fridge when I find it on sale for just this reason. Oh well I have to go to Produce Junction tomorrow anyway, I may as well pick up a bag of carrots.
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
Method:
1. Preheat the oven to 375 degrees with the rack in the upper third of the space. Oil or butter muffin tins.
2. Sift together the whole-wheat pastry flour, baking powder, baking soda, spices and salt.
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.
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.
No comments:
Post a Comment