Monday, April 29, 2013


Let's be honest: I'm not muffin fan. I feel like it's like eating cake for breakfast, and I'd rather just eat cake if I'm going to go that route.  But these muffins, these are a dream. Whole wheat, packed full of carrots and raisians. There are sweet, healthy, and a snap to make.

We start with heating up some carrots, raisins, and butter. We add spices: cinnamon and all spice. A little salt, a little water.

We add that, steaming, to our dry goods. Mix it up.

Butter up some muffin cups and fill them with the batter. They should make 12 generous muffins.

Healthy and delicious. A perfect way to start your day.


Carrot Raisin Muffins

recipe slightly adapted from Sunset Magazine

1 1/3 cups sugar
1/4 cup butter
1 1/4 cup shredded carrots (about two medium sized carrots)
1 cup raisins
1 tsp each sea salt, cinnamon, and ground allspice
1 1/3 cup water
1 cup each whole-wheat flour and all-purpose flour
1 tsp. each baking powdered and baking soda

Preheat oven to 375 degrees. Put sugar, butter, carrots, raisins, salt, spices, and water in a medium sauce pan. Heat over high heat, stirring occasionally, and bring to a boil. Immediately remove from heat. Whisk flours, baking powder, and baking soda together in medium bowl. Pour in warm carrot/raisin mixture. Stir to combine, but do not over mix. Spoon mixture into a greased muffin tin (or use cupcake liners). Bake until browned and a toothpick inserted comes out clean, about 15-20 minutes. Let sit for 5 minutes and cool on a cooling rack.


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