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 MuffinsDairy,
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
- In bowl, whisk together flour, ginger, cinnamon, baking powder, baking soda, salt, nutmeg and cloves.
- 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.
- 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