These golden muffins are good plain and even better dressed up with cream-cheese frosting (make half a batch). This recipe is from my friend Carrie, who used to own Florio Bakery in Portland. I adapted the recipe by reducing the sugar and adding whole-wheat pastry flour to the mix.
|1||cup unbleached all-purpose flour|
|¾||cup whole-wheat pastry flour|
|1||tsp. baking soda|
|1½||tsp. baking powder|
|1⅓||cups carrot purée (about 4 carrots, peeled and cooked in water until soft, then mashed or puréed)|
|¾||cup walnuts, chopped|
This content is from the Culinate Kitchen collection.
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