Carrot Spice Muffins

Photo:
Tod Dimmick










Fresh shredded carrots bring their own sweetness and sunny flavor to these muffins. While I list sugar here, I tested this batch with stevia that I grew this past summer, dried, and crushed. The whole crop - if you can count 2 TB a "crop"- went into this batch - and the verdict is that we're going to grow stevia again!

Prep time: 15 Minutes
Cook time: 18 Minutes
Yield: About 16 muffins

4 cups flour
1 cup wheat bran
1/4 cup flax meal
1/2 cup + 2TB sugar or equivalent, separated
2 tsp baking soda
2 tsp baking powder
1 1/2 tsp + 1/2 tsp ground cinnamon, separated
pinch salt
2 eggs
1 cup shredded carrot
1/3 cup sour cream
1 1/2 cups mulled cider (or regular cider)
1/3 cup canola oil
3/4 cup milk
1/2 cup raisins
3 TB unsalted butter

Preheat the oven to 400. In a large bowl, mix the flour, bran, flax meal, baking powder, baking soda, cinnamon, salt, and sugar. In a separate bowl whisk the eggs, and mix in the carrot, sour cream, cider, oil, and milk. Mix the wet mixture into the flour mixture until combined, then stir in the raisins. Scoop batter into lined muffin cups, and bake for 18 minutes or until just firm.

When muffins are done, remove from the oven to cool. Mix the remaining sugar and cinnamon in a small bowl. Melt the butter. Brush each muffin with melted butter, sprinkle with cinnamon sugar, and serve.

Variations: Add other dried fruits or toasted nuts.

Served up by Tod Dimmick