Carrot-Currant Muffins
By Carrie Floyd, 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 | |
| 1¼ | 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 | |
| 1½ | 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
- Preheat oven to 350 degrees.
- Cream butter, sugar, and salt until combined. Add eggs, one at a time, then vanilla.
- 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.
- 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.