Carrot-Currant Spice Muffins |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 12 |
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This is my adjustment of a recipe from the Dec. 2004 issue of Martha Stewart Living. I wanted to make it healthier by adding more whole grains, so I did and it's yummy. Also, I have not added the orange peel myself yet, but I can tell it would be perfect. These are wonderful light muffins, stacked high and a beautiful color. Ingredients:
3/4 cup dried currants or 3/4 cup raisins |
1/2 cup cornmeal |
1/2 cup oat bran |
1/2 cup chapati flour (whole wheat pastry flour, lighter than red wheat flour) |
1 cup all-purpose flour |
1 1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 1/2 teaspoons ground cardamom |
1 1/2 teaspoons ground ginger |
1 orange, zest of |
3 large eggs |
1/2 cup canola oil |
1 cup sugar |
4 cups finely grated carrots (about 7 carrots) |
Directions:
1. Heat currants and 1 c water in a small saucepan over low heat until plump, about 20 minutes.
2. Drain and cool.
3. Mix together flours, leavening and spices.
4. Set aside.
5. Grate carrots and set aside.
6. Preheat oven to 350°F.
7. Put eggs in mixing bowl and beat to blend.
8. Beat in oil and sugar on medium until combined.
9. Reduce speed to low and add the flour mixture in three batches until just combined.
10. DO NOT OVERMIX.
11. Just barely holding everything together will make a better texture.
12. Fold in the carrots and currants until equally distributed.
13. Pour batter into 12 paper-lined muffin cups, heaping batter on each muffin until all is used.
14. Bake until tops are golden and a toothpick tests clean in the center of a center muffin, about 25 minutes.
15. Remove tin to a wire rack and cool for 10 minutes.
16. Remove muffins and cool completely on rack.
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