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Miracle Carrot Muffins

Photo: Annabelle Breakey; Styling: Kevin Crafts
Total time 30 mins
Cool time 20 mins
Yield Makes 12 (serving size: 1 muffin with 2 tsp. cream cheese)
Forget dry and dutiful; these whole-wheat muffins are incredibly moist. The trick is heating the carrots and raisins in water, which softens them nicely before they're added to the flour mixture.

Ingredients

  • 1 1/3 cups sugar
  • 1/4 cup butter
  • 1 1/4 cups shredded carrots
  • 1 cup raisins
  • 1 teaspoon kosher salt
  • 1 teaspoon cinnamon
  • 1 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1 cup all-purpose flour
  • 1 cup whole-wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 4 ounces cream cheese
  • 1 tablespoon orange zest

Nutrition Information

  • calories 267
  • caloriesfromfat 25 %
  • protein 3.5 g
  • fat 7.5 g
  • satfat 4.3 g
  • carbohydrate 49 g
  • fiber 2.3 g
  • sodium 333 mg
  • cholesterol 21 mg

How to Make It

  1. Preheat oven to 375°. Put sugar, butter, carrots, raisins, salt, spices, and 1 1/3 cups water in a medium saucepan. Heat over high heat, stirring occasionally, just until mixture comes to a boil.

  2. Whisk flours, baking powder, and baking soda together in a medium bowl. Pour in warm carrot mixture. Stir to combine, but do not overmix.

  3. Spoon mixture into greased muffin cups.

  4. Bake until browned and a toothpick inserted into a muffin comes out clean, about 15 minutes. Let cool on a rack.

  5. Blend cream cheese with zest and serve with muffins.