carrot muffins

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carrot muffins


  • Non-stick spray
  • 2 cups unbleached all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon allspice
  • 1/3 cup (packed) light brown sugar
  • 2 tablespoons granulated sugar (optional)
  • 1 cup (packed) finely grated carrot
  • 1 tablespoon grated lemon zest
  • 3 tablespoons fresh lemon juice
  • 1/2 cup currants
  • 1/2 cup milk
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 4 tablespoons (1/2 stick) unsalted butter, melted


Preheat the oven to 400 degrees F. Lightly spray 8 standard
(2-1/2-inch-diameter) muffin cups with non-stick spray.

Combine the flour, salt, baking powder, and spices in a
medium-sized bowl. Crumble in the brown sugar, rubbing it in a bit with your fingers until the mixture is thoroughly blended. Stir in the granulated sugar, if you like your
muffins on the sweet side.
Place the grated carrot in a second bowl. Add the lemon zest,
lemon juice, and currants, and mix with a fork. Use the fork
to beat in the milk, egg and vanilla. Slowly pour this mixture, along with the melted butter, into the dry ingredients. Using a spoon or a rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened. Don't over mix; a
few lumps are okay.
Spoon the batter into the prepared muffin cups. For smaller muffins,
fill the cups about four-fifths full. For larger muffins, fill them up to the top. If you have extra batter, spray one or two additional muffin cups with non-stick spray and fill with the remaining batter.

Bake in the middle of the oven for 20 to 25 minutes, or until a
toothpick inserted into the center comes out clean. Remove the pan
from the oven then remove the muffins from the pan and place them
on a rack to cool. Wait at least 30 minutes before servings.

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