Miracle Carrot Muffins

Miracle Carrot Muffins Recipe
Photo: Annabelle Breakey; Styling: Kevin Crafts
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.

Yield:

Makes 12 (serving size: 1 muffin with 2 tsp. cream cheese)

Recipe from

Recipe Time

Total: 30 Minutes
Cool: 20 Minutes

Nutritional 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

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

Preparation

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.

Note:

April 2013
My Notes

Only you will be able to view, print, and edit this note.

Add Note