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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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These muffins are delicious! I love to make them any time of the year but fall is my favorite time to bake! Ingredients:
2 cups all-purpose flour |
1/2 cup sugar |
1 tablespoon baking powder |
1 1/2 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
1/4 teaspoon salt |
1/3 cup (packed) light brown sugar |
2/3 cup flavorless oil, such as canola, safflower or corn |
2 large eggs |
3/4 cup whole milk |
1 teaspoon pure vanilla extract |
1 cup shredded carrots (about 3, peeled and trimmed) |
1/2 cup shredded sweetened coconut |
1/3 cup moist, plump currants or raisins |
1/3 cup pecans or walnuts, toasted, cooled and chopped |
Directions:
1. Getting Ready: Center a rack in the oven and preheat the oven to 375 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pans, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.
2. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, ginger, baking soda, and salt. Stir in the brown sugar, making certain there are no lumps. In a large glass measuring cup or another bowl, whisk the oil, eggs, milk, and vanilla extract together until well combined. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don't worry about being thorough - a few lumps are better than over-mixing the batter. Stir in the carrots, coconut, currants, and nuts. Divide the batter evenly among the muffin cups.
3. Bake for about 20 minutes, or until a thin knife inserted in the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.
4. Serving: These muffins are delicious warm, but they're even better after they've had at least half an hour to cool. Like many sweets with spice, their flavor intensifies with time.
5. Storing: These are best the day they are made, but still good (and even a little spicier) 1 day later - just keep them well covered overnight and, if you'd like, give them a quick warm-up in a 350-degree-F oven, or split them and pop them into the toaster. You can also wrap the muffins airtight and freeze them for up to 2 months; rewarm them the same way.
6. Taken From Dorie Greenspans cookbook From my Home to Yours
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