Saturday, December 11, 2010

Carrot Gingerbread Muffins

This recipe is essentially a gingerbread cake batter that gets shredded carrots folded into it. It is really more gingerbread cake than carrot muffin. I love the flavour of these, there is quite a large amount of ground ginger in the batter and it gives the muffins a spicy kick while the cinnamon lends its lingering warmth to the palate. These "muffins" have the texture of delicate soft fluffy cakes. I think these would be delicious with cream cheese frosting, although that would definitely take them out of muffin-land and into cupcake territory.

Carrot Gingerbread Muffins

Time: 1 hour

  • 1/2 sup golden raisins
  • 2-1/4 cup all purpose flour
  • 2-1/2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 pinch ground cloves
  • 1/2 cup butter, softened
  • 1/2 cu packed brown sugar
  • 1/4 cup granulated sugar
  • 1/4 cup fancy molasses
  • 1 teaspoon vanilla
  • 2 eggs
  • 3/4 cups plain yogurt or buttermilk
  • 2 cups shredded carrots
  1. In bowl, whisk together flour, ginger, cinnamon, baking powder, baking soda, salt, nutmeg and cloves.
  2. In large bowl, beat butter with brown and granulated sugars until light, about 1 minute. Beat in molasses and vanilla; beat in eggs, 1 at a time. Stir in flour mixture; stir in yogurt until combined. Fold in carrots and raisins just until combined. Spoon into paper-lined or greased muffin cups.
  3. Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 25 minutes. Transfer to rack; let cool.

adapted from: Canadian Living Magazine Sept 2010

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