Carrot Spice Muffins (Dorie Greenspan)

2 cups flour

1/2 cup sugar

1 T baking powder

1 1/2 tsp cinnamon

1/2 tsp ginger

1/4 tsp baking soda

1/4 tsp salt

1/3 cup light brown sugar

2/3 cup vegetable oil

2 eggs

3/4 cup milk

1 tsp vanilla extract

1 cup shredded carrots (about 3, peeled and trimmed)

1/2 cup shredded sweetened coconut

1/3 cup moist, plump currants or raisins

1/3 cup pecans or walnuts, toasted, cooled and chopped

 

Preheat oven to 375. Grease muffin tin and place muffin pan on a baking sheet.

In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, ginger, baking soda and salt. Stir in the brown sugar, making certain there are no lumps. In a large measuring cup whisk the oil, eggs, milk and vanilla together until well combined. Pour the liquid ingredients over the dry ingredients and, with a whisk or rubber spatula, gently but quickly stir to blend. There can be a few lumps. Stir in the carrots, coconut, currants and nuts. Divide the batter evenly among the muffin cups.

Bake for about 20 minutes, or until a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before removing the muffins.

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