Sunday, August 10, 2014

Carrot Muffins

Yes, I have made carrot muffins before (with a recipe for carrot cake, see it here) and those were YUMMY but these are… I don’t know, different? Take my word for it, you want to make these. AND you can eat more because they are even better for you than my previous version. ½ whole wheat flour! Just over 200 cal each! Your whole house will smell amazing, and when they are hot just out of the oven, there is NOTHING like them. What are you waiting for? Try these NOW!!!

I saw a version in the new Sunset Magazine (yes, I do read it as well as collect the old books!) for “Miracle Carrot Muffins” and it reminded me of an old recipe from 1960’s “The Sunset Cookbook” in particular because I wanted to make healthy carrot muffins, but I hate raisins. I recalled a yummy recipe for Prune Bread, but… well, we’re not always in the mood for prunes, I get it. Instead, dried cherries. And while they sound great with cream cheese and orange zest, you seriously do not even need that. Seriously.
This prune bread is really good, but these muffins are perhaps more "accessible"

The technique is the same: soften the dried fruit in hot water, but this new version is easier and (shocking) you don’t even need a mixer. Got totally off the grid, man!

Grating carrots smells SO GOOD! but... use a food processor, duh!

No mixer, just "whisk" the flours. OK.... 

Softening the dried fruit while melting the butter - this smells HEAVENLY and very fall-like. Who needs scented candles???

Going into the oven...

1 1/3 cups sugar
¼ cup butter (in you want to make these vegan, use margarine)
1 ¼ cups shredded carrots (food processor, hello!)
1 cup dried cherries (or raisins, eww)
1 tsp. each salt, cinnamon, and ground allspice
¼ tsp. ground cloves
1 cup each all-purpose and whole wheat flour
1 tsp. each baking powder and baking soda
4 oz cream cheese
1 Tbsp. orange zest

1.       Preheat oven to 375 degrees. Put sugar, butter, carrots, raisins, salt spices and 1 1/3 cups water in a medium saucepan. Heat over high heat, stirring occasionally, just until mixture comes to a boil.
2.       Whisk flours, baking powder and baking soda together in a medium bowl. Pour in warm carrot mixture. Stir to combine, but do not overmix.
3.       Spoon mixture into greased muffin cups.
4.       Bake until browned and a toothpick comes out clean, about 15 min. Let cool on a rack.

15 min later = YUM!

5.       Blend cream cheese with zest and serve with muffins (optional)

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