Carrot Muffins

My talented, green-thumbed cousin, Alex, brought me a bunch of fresh carrots from his garden and I used half of them for these gorgeous muffins. They baked up beautifully and the house smells divine!

I miss muffins. Alas, I’m still off sugar and grain, so these will be treats for others to enjoy. I doubled the recipe because I always have plenty of butter and fresh eggs in the fridge and the more muffins, the merrier the people. I’m going to take a plate back to Alex so he can savor his hard work.

Carrot Muffins
Adapted from Gourmet, May 1998

2 cups whole wheat flour
2 tsp baking soda
2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1/2 cup sugar
2 cups shredded carrots
1/2 cup pecans, chopped
1/2 cup raisins
1/4 cup + 2 Tbs sweetened flaked coconut
3 eggs
1/2 cup butter, melted
1/2 cup applesauce
1 tsp almond extract

Preheat oven to 350 degrees. Butter eighteen 1/2-cup muffin cups or use the handy paper liners. Into a large bowl, sift together flour, baking soda, cinnamon, nutmeg, and salt and whisk in sugar. Add shredded carrots and pecans to flour mixture with raisins and 1/4 cup coconut and toss well.

In another bowl, whisk together eggs, butter, applesauce, and almond extract. Add to flour mixture, stirring until batter is just combined well. Divide batter among muffin cups, filling them three fourths full. Sprinkle a bit of the 2 Tbs coconut on top of each muffin and bake in middle of oven until puffed and a tester comes out clean, about 18-22 minutes.

Cool muffins in cups on racks 5 minutes before turning out onto racks to cool completely. Muffins keep in an airtight container at room temperature 5 days.


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