Monday, March 30, 2015

Carrot Cake Muffins

I have been OD-ing on all things EGG.  Chocolate eggs, peanut butter cup eggs, cadburry eggs. malted milk eggs.  

I need to get a grip, which is why I made these low sugar, low fat and vegetable packed carrot cake muffins today.  I am proud to report that my afternoon ended up being an eggless one :)

Carrot Cake Muffins (Adapted from Martha Rose Schulman - The NYT)

2 ½ cups whole-wheat pastry flour (I used 1 cup whole wheat flour and 1 1/2 cups AP flour)
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
½ teaspoon ground allspice
½ teaspoon ground cloves
½ teaspoon salt
2 eggs
⅓ cup raw brown (turbinado) sugar
⅓ cup canola oil
1/4 cup unsweetened applesauce
1 ⅓ cups buttermilk
1 teaspoon vanilla extract
⅔ cup golden raisins tossed with 1 teaspoon unbleached all-purpose flour, or 2/3 cup chopped pecans
1 ½ cups grated carrots
3/4 cup sweetened coconut

Preheat the oven to 375 degrees with the rack in the upper third of the space. Oil or butter muffin tins.
Sift together the whole-wheat pastry flour, baking powder, baking soda, spices and salt.
In a separate bowl, beat together the eggs, sugar, oil, buttermilk, applesauce and vanilla. Using a whisk or a spatula, stir in the dry ingredients and mix until well combined. Do not beat; a few lumps are fine, but make sure there is no flour at the bottom of the bowl. Fold in the coconut, raisins or pecans and the carrots.

Spoon into muffin cups, filling them to just below the top (about 4/5 full). Place in the oven, and bake 25 minutes until lightly browned and well risen.

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