carrot currant walnut muffins

Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Carrot-Currant Muffins

By , from the Culinate Kitchen collection
Yield 24 muffins

Introduction

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.

Ingredients

½ cup butter
cups sugar
1 tsp. salt
4 eggs
2 tsp. vanilla
1 cup unbleached all-purpose flour
¾ cup whole-wheat pastry flour
1 tsp. baking soda
tsp. baking powder
1 tsp. cinnamon
1⅓ cups carrot purée (about 4 carrots, peeled and cooked in water until soft, then mashed or puréed)
½ cup milk
¾ cup currants
¾ cup walnuts, chopped

Steps

  1. Preheat oven to 350 degrees.
  2. Cream butter, sugar, and salt until combined. Add eggs, one at a time, then vanilla.
  3. Mix together dry ingredients in a medium bowl, then add to butter-egg mixture in three additions, alternating with carrot purée and milk in two additions. Stir in currants and walnuts. The batter will be quite wet.
  4. Spoon batter into prepared (greased and floured) muffin pans or silicone muffin cups. Bake for about 30 minutes, checking after 20 minutes, until a toothpick inserted into the center of a muffin comes out clean. Allow muffins to cool for about 10 minutes before removing from the pan.

This content is from the Culinate Kitchen collection.

Subscribe
Comments
There are no comments on this item
Add a comment
Unrated
Rating

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer


Advertisement
Culinate 8

Kale in the raw

Eight versions of kale salad

Eight ways to spin everyone’s favorite salad.

Subscribe
Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer

Reviews

Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice