Last week I participated in a program training at work that included cooking activities. We cooked six recipes (which were all fabulous), one of which was a stand-out carrot muffin recipe. The purpose of the recipe was to integrate a vegetable into sweet tasty treat without minimizing the sweet tasty treat part of it. These muffins were up to the task.
I spent a whole day longing over the memory of that muffin until I finally broke down and made them. Sadly at that point I had a cold and couldn’t really taste them, but I can only hope they were as good as I remember.
Here’s the recipe:
Makes 12 muffins. Estimated time: 34-40 minutes.
- 1 1/2 cups packed finely shredded carrots
- 2 large eggs
- 3/4 cup pure maple syrup
- 1/4 cup orange juice
- 1/2 cup golden or regular raisins
- 5 T canola oil
- 1 1/2 cups white whole wheat flour
- 1 t baking powder
- 1 t baking soda
- 2 t ground cinnamon
- 1/4 t salt
- Preheat oven to 400F. Lightly spray a muffin pan with non-stick cooking spray.
- Wash carrots and shred in food processor or with grater.
- In medium bowl, whisk together eggs and maple syrup. Stir in shredded carrots, orange juice, raisins and vegetable oil.
- In large bowl, combine flour, baking powder, baking soda, cinnamon and salt. Create a well in the middle of the dry ingredients. Slowly add the liquid ingredients to the flour mixture. Mix just until the dry ingredients are moistened. It is important to not over mix.
- Spoon muffin batter into muffin tin and bake for around 20 minutes or until toothpick comes out clean when inserted into center of muffin.
- Allow muffins to cool before serving.
This was my first time using white whole wheat flour, and I am pleasantly impressed. I knew that white whole wheat flour was a good option for folks who aren’t especially enamored with traditional whole wheat, but I hadn’t thought about its possibilities in recipes where whole wheat doesn’t work quite as well (desserts, light breads). I’m impressed, and I’ll be using this again.
The recipe calls for more oil than I’m really happy with using, so next time I’ll try substituting half or more with applesauce. I made the recipe as written this time (as instructed by my husband who believes that recipes are made to be followed, whereas I tend to be of the opinion that I can make a recipe work even if I’m missing five ingredients), but next time I’ll experiment with the fat content.
I used a food processor to shred the carrots, and it made quick work of that step.
I’m not much of a raisin person (except in trail mix), but adding golden raisins to this recipe adds a little chewiness without being perceptibly a raisin. It’s not bad.
It was with this recipe that I got to experience my first rotten egg. The eggs we had in the fridge were laid in July, so I knew there was a chance they might not be good anymore, but I went for it. I doubled the recipe, so on the last of the four eggs to be cracked for this recipe, I found myself dripping rotten egg into my otherwise lovely three eggs. Yuck. Thankfully I had exactly four eggs left over and none of them were bad, so I was able to finish the recipe. And now I know what a rotten egg looks like.
I use an ice cream scoop to scoop the batter into the muffin pan. (Thank you, Paula Deen.) It makes it super easy, provided you rinse out the scoop afterwards so it doesn’t get crusty.
That’s it. Try this recipe! It’s surprisingly good.
Edited to add: A reader on Facebook suggested calling the recipe “Golden Carrot Muffins” because of the colour and the use of liquid gold: maple syrup. I think this is a great idea, so I added it. Thanks for the suggestion!