On The Road to Carrot Ginger Muffins
Adapted from the New York Times recipe here.
The original Recipe didn’t have anywhere near enough sugar. It also lacked ginger.
I’m still tweaking, but this batch was more promising.
2 1/2 cups whole-wheat pastry flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
2 teaspoons dried ginger root
1/2 teaspoon salt
2 eggs
1 cup raw brown (turbinado) sugar
6 Tbsp Honey
1/3 cup canola oil
1 1/3 cups buttermilk
1 teaspoon vanilla extract
2/3 cup dried currants
2 cups grated carrots
1. Preheat the oven to 375 degrees with the rack in the upper third of the space. Oil or butter muffin tins.
2. Sift together the whole-wheat pastry flour, baking powder, baking soda, spices and salt.
3. In a separate bowl, beat together the eggs, sugar, oil, buttermilk and vanilla. Using a whisk or a spatula, stir in the dry ingredients and mix until well combined. Do not beat; a few lumps are fine, but make sure there is no flour at the bottom of the bowl. Fold in the raisins or pecans and the carrots.
4. Spoon into muffin cups, filling them to just below the top (about 4/5 full). Place in the oven, and bake 25 minutes until lightly browned and well risen.
Yield: Twelve muffins, depending on the size of the muffin tins.
