Miracle Carrot Muffins
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)
Total:
Recipe from
More From Sunset
Recipe Time
Total:
30 Minutes
Cool:
20 Minutes
Nutritional Information
Amount per serving
- Calories: 267
- Calories from fat: 25%
- Protein: 3.5g
- Fat: 7.5g
- Saturated fat: 4.3g
- Carbohydrate: 49g
- Fiber: 2.3g
- Sodium: 333mg
- Cholesterol: 21mg
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.
Miracle Carrot Muffins Recipe at a Glance
- COURSE: Breads, Breakfast/Brunch, Snacks
- CONVENIENCE: Family, Kid-Friendly, Make-Ahead
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Meatless
- COOKING METHOD: Bake
- PUBLICATION: Sunset
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