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Easy Carrot Muffins

09 April

These whole wheat muffins are incredibly moist. The trick is heating the carrots and raisins in water, which softens them nicely before they are added to the flour mixture.

Ingredients:
1 ½ cups sugar of choice (I use coconut palm sugar)
¼ cup butter
1 ¼ cups shredded carrots
1 cup raisins
1 teaspoon each: sea salt, cinnamon, and ground allspice
¼ teaspoon freshly grated nutmeg
¼ teaspoon cloves
2 cups whole wheat flour or flour of choice
1 teaspoon each: baking powder and baking soda
4 ounces cream cheese
1 tablespoon orange zest

Directions:

  1. Preheat oven to 375 degrees. Put sugar, butter, carrots, raisins, salt, spices, and 1 1/3 cup 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. Stir to combine, but do not over mix.
  3. Spoon mixture in to lined muffin cups.
  4. Bake until browned and a toothpick comes out clean, about 15 minutes. Let cool on a rack.
  5. Blend cream cheese with the orange zest and serve with the muffins.

Makes 12

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