Categories: BREAKFAST, CARROTS, DESSERT, HEALTHY, MARCH2011
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
Directions
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Preheat the oven to 375 degrees with the rack in the upper third of the space. Oil or butter muffin tins.
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Sift together the whole-wheat pastry flour, baking powder, baking soda, spices and salt.
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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.
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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.