Monday, October 17, 2011

Carrot-Raisin Muffins


The other night I made some hearty Potato Bacon Corn Chowder ( I thought that these slightly spicy-sweet muffins would complement the bold and salty soup, and yes, they were good together. The chowder was made with fresh potatoes from my sister’s garden. She also gave us plenty of fresh carrots – aren’t they beautiful?

Though these are fairly mature carrots, they are sweet and very tender, and were just wonderful in these Carrot-Raisin Muffins.


Preheat the oven to 400˚F, and place a rack in the center of the oven. Prepare a 12-muffin pan (grease the cups or use muffin papers). (Muffin papers for me – no washing up.)

In a large mixing bowl, combine the dry ingredients:

1 ½ cups all-purpose flour
3/4 cup white sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon ground cloves

In a small bowl, measure:

2 large eggs
¼ cup orange juice
5 tablespoons vegetable oil or melted butter (I used oil this time)

And whisk them together:

Then stir in 1 ½ cups shredded carrots:

Add these wet ingredients to the dry ingredients and stir gently to combine:

Stir in 1 cup raisins:

Divide the batter among the muffin cups:

Bake the muffins 18-20 minutes or more, until the muffins are golden brown and rounded. Test them with a wooden pick; it should come out clean. 

Let the muffins cool in the pan a few minutes before removing them to a rack.

Serve them warm. Offer butter for spreading if you like, but these muffins were so moist that we didn’t feel the need to add anything.

If any muffins are left over, they will keep well for several days in a tightly sealed plastic container. It’s probably best to refrigerate them.

This recipe is my own version of several recipes from various sources.

This last shot shows the muffins cooling while the potato-corn-bacon chowder simmers on the stove:

All my recipes may be viewed here:

They are further organized as follows, with some overlap:

Main Dishes
Soups and Stews

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.