Carrot Muffin

Spiced Carrot Muffins

This is a moist muffin that could easily double as a cupcake.

2 cups whole wheat flour (see tips below for choosing flour)
2 tsp baking soda
3/4 tsp salt
1 1/4 tsp cinnamon, ground
1/4 tsp cloves, ground
1/4 tsp nutmeg, ground
1/4 tsp cardamom, ground (see notes)
1/4 tsp ginger, ground
1/4 tsp star anise, ground in a coffee grinder (see notes)
1 1/2 cups Beary Berry Honey liquid honey
3/4 cup applesauce
1/4 cup oil or melted butter
3 large eggs
4 cups carrots, grated (lightly packed)
3/4 cup pecans, roughly chopped (optional)
3/4 cup raisins (optional)

Directions
Preheat oven to 350°F.

  1. Butter or lightly oil 24 muffin tins, or line with paper liners.
  2. In a medium bowl, whisk together flour, baking soda, salt, and spices.
  3. In a large bowl whisk together the honey, applesauce, and oil/melted butter until well blended (not too vigourously, though, or it will splash).
  4. Add the eggs and whisk well to combine them.
  5. Add the flour mixture to the wet mixture and using a wooden spoon, stir until blended.
  6. Stir in grated carrots and, if using, the raisins & nuts.
  7. Divide the batter among the tins. It will come fairly close to the top of the muffin cups and it will be okay – I haven’t had it spill over, but you could put a baking sheet underneath if you’re worried.
  8. Bake about 25 to 28 minutes or until a toothpick inserted in the centre comes out clean.
  9. Remove the muffins from the oven and let sit about 10 minutes before moving them to a cooling rack. Let them cool completely before serving.
  10. Store them in a sealed container and eat within a few days. They freeze great, so keep a few out and freeze the rest.

Serves: 24
alternatively: 12 pieces from a round, two-layer cake
12 large or

Tips / Suggestions:

  • Use Best for Bread whole wheat flour or whole wheat pastry flour – it’s lighter and better for pastries and cakes. If you have access to local farmers who mill their own grains, find one who grows the varietal “Soft White” – it’s a whole grain (not processed white flour), but much lower in protein, making it ideal for baking and pastries. I go to John Schneider of Gold Forest Grains for flour milled on his organic farm. He’s at Old Strathcona Farmers Market.
  • If using non-stick pans, reduce cooking – start checking them at about 22 minutes.
  • You can use this recipe to make 2 round cake layers or one 9×13 sheet cake. Grease and flour the pans before adding the batter. They will take longer to bake so adjust the time accordingly.
  • If you don’t have access to cardamom and star anise, no worries. Just add a bit more cinnamon and/or ginger.
  • If you use Beary Berry Cinnamon Honey and/or Ginger Honey, omit those respective spices in the recipe.

Recipe and image copyright ElaineWilson.com, used with permission.

 

 

 

Published by

Elaine Wilson

writer. teacher. cook. traveler. seeker.