Fancy having some Carrot Spice Muffins? The aroma from the combination of ginger and cinnamon used in this recipe certainly makes this one of my favorites. For me, the best way to savor muffins is to serve them warm with some cream cheese or whipped cream, as suggested by my son. Whichever way you prefer to enjoy your muffins, I hope you will try this recipe. Happy baking!
Recipe adapted from Baking From my home to yours by Dorie Greenspan
Carrot Spice Muffins
2 Cups All-Purpose Flour
1/2 Cup Sugar (I used 1/3 Cup)
1 Tbsp Baking Powder
1 1/2 tsp tsp Ground Cinnamon
1/2 tsp Ground Ginger
1/4 tsp Baking Soda
1/4 tsp 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 tsp 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
Preheat the oven to 375˚F.
Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Then place the muffin pan on a baking sheet.
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 separate bowl, whisk the oil, eggs, milk and vanilla extract together until well combined.
Pour the the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly sir to blend. Stir in the carrots, coconut, currants and nuts. Divide the batter evenly among the muffin cups.
Bake for about 20 minutes, or until a thin knife inserted into 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.