Carrot-Raisin Muffins
By Yankee Magazine|Oct 28 2010|
Offer these savory muffins in place of dinner rolls as part of a festive holiday meal.
Yield
Makes 1 dozen
Ingredients
2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup light brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1/2 cup vegetable oil
1/4 cup milk
1 teaspoon orange extract
1-1/2 cups grated carrots (about 1/2 pound)
1/2 cup raisins
Instructions
1. Preheat the oven to 400°. Generously grease 12 muffin tins. Combine the flour, granulated sugar, brown sugar, baking powder, and salt in a large mixing bowl. Whisk to blend thoroughly.
2. In a separate bowl, beat together the eggs, oil, milk, and orange extract. Add to the dry ingredients and blend well. Stir in the carrots and raisins. Pour into the prepared muffin tins and bake for 20 to 25 minutes or until a wooden pick inserted in the center comes out clean.
