Carrot Muffins
There are no nuts or raisins-no distractions, in other words in these carrot muffins. Lots of carrots, spices, honey, and even apples enliven this batter. We have customers who, unfailingly, have one of these and a coffee to go day after day, week after week. That said, we can also attest to the fact that these are popular with soup or salad at lunch and as an afternoon treat. These are tasty toasted, too, with a little cream cheese, if you dare. Because they are moist to start off with, they also happen to freeze well.
Ingredients
- 4 tablespoons which is ½ stick of unsalted butter
- 2 cups all-purpose flour
- 1 ½ cups whole-wheat flour
- 1 tablespoon baking powder
- ¾ teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- About 5 small carrots
- 3 small Granny Smith apples
- 1 cup honey
- 1 cup peanut oil
- ½ cup sugar
- 4 large eggs
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease and flour muffin cups.
- Melt the butter in a small saucepan; set aside to cool.
- Into a large bowl, sift together both flours, the baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- Trim, peel, and grate enough carrots to measure 2 cups grated. Peel, core, and grate the apples to measure 2 cups grated.
- In the bowl of a standing electric mixer, beat together the honey, peanut oil, melted butter, and sugar on medium speed for 2 minutes. Scrape down the bowl. Add the eggs and beat 2 minutes. Scrape down the bowl. Add the grated carrots and apples, and beat 1 minute.
- Reduce the speed to low and add the dry ingredients; beat just until no streaks of flour show.
- Spoon the batter into the prepared muffin cups, filling each three-quarters full. Bake for 20 to 25 minutes, until the tops are golden and spring back when touched. Let the muffins cool in the pan and serve warm or at room temperature. Store, well wrapped in plastic, at room temperature or in the freezer