I had the urge to make carrot muffins because Peter adores carrot cake. This way he can have a bit of carrot cake goodness for breakfast. I know these muffins can be made healthier but I wanted to try them the basic way first. I looked at a zillion recipes for carrot muffins online and then came up with this. I am hoping to try reducing both the oil and the sugar next time. One step at a time, right?
- 1/2 cup toasted, chopped nuts (I actually left these out because I didn’t have any!)
- 1/2 pound carrots
- 2 eggs
- 1 cup brown sugar
- 1/4 cup milk (I used 1% milk but next time want to use buttermilk)
- 1 tsp vanilla
- 1/2 cup vegetable oil
- 1 – 2 tsp orange juice
- 1 cup white flour
- 1/2 cup white whole wheat flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1/4 tsp ground cardamom
- 1/4 tsp ground ginger
- 1/2 tsp ground cinnamon
- Preheat oven to 350 degrees
- Grate the carrots
- In a medium bowl mix together the: carrots, milk, eggs, brown sugar, vanilla and orange juice. Add the nuts if you have any.
- Whisk to mix.
- In a separate bowl, mix together the white flour, white whole wheat flour, baking soda, baking powder, salt and the spices.
- Whisk gently.
- Add the flour mixture to the carrot mixture.
- Do NOT overmix it. Whisk it to be sure that all the flour is incorporated but that is it!
- Pour into a muffin tin, filling the tins 2/3 – 3/4 full.
- Bake at 350 for 15 – 20 minutes.
- Cool on a wire rack.
These would be great with an orange glaze or a cream cheese frosting. Jeff would like a crunchier topping, maybe a crumb topping would work too. I thought about adding some pineapple too but Jeff wasn’t so sure about that. So far all we have done is eat them plain. Hannah’s reaction to them was, “These are the BEST muffins ever, carrot or not!” Have I ever mentioned how much I love that little girl? Okay, maybe not little, she’s 10 but still.
Enjoy! I got 15 muffins out of this recipe. I probably underfilled a few but that’s okay.