Carrot Whole Grain Muffins

Carrot Whole Grain Muffins
Serves 12
These spicy whole-grain muffins are just sweet enough, unlike most cloying carrot cakes. And these are packed with carrots.
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  1. 2 1/2 cups whole-wheat pastry flour
  2. 2 teaspoons baking powder
  3. 1 teaspoon baking soda
  4. 2 teaspoons ground cinnamon
  5. 1 teaspoon freshly grated nutmeg
  6. 1/2 teaspoon ground allspice
  7. 1/2 teaspoon ground cloves
  8. 1/2 teaspoon salt
  9. 2 eggs
  10. 1/3 cup raw brown (turbinado) sugar
  11. 1/3 cup canola oil
  12. 1 1/3 cups buttermilk
  13. 1 teaspoon vanilla extract
  14. 2/3 cup golden raisins tossed with 1 teaspoon unbleached all-purpose flour, or 2/3 cup chopped pecans
  15. 1 1/2 cups grated carrots
  1. Preheat the oven to 375 degrees with the rack in the upper third of the space.
  2. Oil or butter muffin tins or use muffin papers.
  3. Sift together the whole-wheat pastry flour, baking powder, baking soda, spices and salt.
  4. In a separate bowl, beat together the eggs, sugar, oil, buttermilk and vanilla.
  5. 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.
  6. Fold in the raisins or pecans and the carrots.
  7. Spoon into muffin cups, filling them to just below the top (about 4/5 full).
  8. Place in the oven, and bake 25 minutes until lightly browned and well risen.
Adapted from The New York Times
Adapted from The New York Times
Stonebridge Farm CSA