CARROT AND DRIED-CURRANT MUFFINS
Carrots make these muffins very moist; their flavor is highlighted by cardamom and ginger. The muffins are delicious spread with whipped cream cheese.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter 6 cups of a jumbo muffin tin (each cup should have a 1-cup capacity). Heat currants and 1 cup water in a small saucepan over low heat until currants are plump, about 20 minutes. Drain; let currants cool.
- Whisk together flour, baking powder, baking soda, salt, cardamom, and ginger in a medium bowl; set aside.
- Put eggs, oil, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low. Add the flour mixture in three batches, and mix until just combined after each addition. Fold in the carrots and currants.
- Pour batter into prepared muffin tin, leaving a 1/2-inch space above batter in each cup. Bake until tops are golden and a cake tester inserted into centers comes out clean, about 30 minutes. Let muffins cool in tin on a wire rack for 10 minutes.
- Remove tin from rack, and lightly oil rack. Run a thin knife around the sides of muffins to loosen, and unmold. Let cool completely on rack.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Keira Simiyu
[email protected]Overall, these muffins are a great recipe. They're easy to make, delicious, and healthy. I highly recommend them.
Terrance Wright
[email protected]These muffins are perfect for breakfast, lunch, or a snack. They're also great for freezing.
Kisan Shah
[email protected]I love that these muffins are made with whole wheat flour. They're a healthier option than traditional muffins.
Jaden Jones
[email protected]These muffins are a great way to sneak some vegetables into your kids' diet. They're so delicious that they won't even know they're eating carrots.
Lovely Mehar
[email protected]I've made these muffins several times now and they are always a hit. I love the combination of carrots and dried currants.
P H
[email protected]I made these muffins with my kids and they had a great time helping me. They loved the muffins and it was a fun bonding experience.
Chulani Ishani
[email protected]These muffins are so easy to make and they always turn out great. I love that I can use up leftover carrots in them.
AP UR BA CH
[email protected]I'm not usually a fan of carrot muffins, but these were delicious. The dried currants added a nice sweetness and the muffins were perfectly moist.
Elizabeth Bature
[email protected]I made these muffins for a brunch party and they were a big success. Everyone raved about how moist and flavorful they were.
Hancy Rambharosh
[email protected]These muffins were a hit! My family loved them and they were so easy to make. I will definitely be making them again.