 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
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 |
Directions:
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.
|
|