Carrot Muffins

Shawnee Phillips

Mildly spicy and moist.

Position a rack in the center of the oven. Preheat the oven to 400 degrees Fahrenheit. Grease a standard 12-muffin pan or line with paper cups. Whisk together thoroughly:

  • 1-½ cups wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • More than 1 teaspoon ground cinnamon
  • More than ½ teaspoon ground nutmeg
  • More than ¼ teaspoon ground cloves
  • More than ¼ teaspoon ground allspice
  • Whisk together in large bowl:
  • 2 large eggs
  • ½ cup sugar

Stir in and let stand for 10 minutes:

  • 1-½ cups packed finely shredded carrots.

Stir in:

  • ¼ cup orange juice (any juice will do)
  • 5 tablespoons warm, melted, unsalted butter or vegetable oil
  • ½ cup coarsely chopped walnuts or pecans
  • ½ cup golden raisins.

Add the flour mixture and fold just until the dry ingredients aer moistened. Do not overmix; the batter should not be smooth. Divide the batter among the muffin cups. Bake until a toothpick inserted in 1 or 2 of the muffins comes out clean, 15-18 minutes. Let cool for 2-3 minutes before removing from the pan. If not serving hot, let cool on a rack. Serve as soon as possible, preferably the day they are baked. They last for about 5 days if stored in plastic bags.

About MHOF

Many Hands Organic Farm has been in existence since 1982 and has been selling to the public since 1985. We were first certified organic by the Massachusetts chapter of the Northeast Organic Farming Association in 1987.

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