Carrot Muffins
Carrot Muffins
These moist, delicious muffins taste better the longer they sit, so restrain yourself before devouring them straight outta the oven. Allow, at least, to get to room temperature or best a few hours later. They are also great with a smear of crème fraîche, yogurt, something cream cheesy, cashew creme or some almond butter and honey.
2 cups grated carrot (about 4 large)
1-1/2 cup whole grain spelt flour
1 cup almond flour
2 tsp baking powder
1 tsp baking soda
3/4 tsp finely ground sea salt
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp freshly grated nutmeg
2 large eggs
1/2 cup plain goat kefir or buttermilk
1/2 cup maple syrup
1/3 cup applesauce
1/3 cup mild extra virgin olive oil
1 tsp vanilla extract
3/4 cup currants or raisins
turbinado raw sugar to sprinkle on top
Preheat oven 350°
Lightly oil the bottom and sides of muffin tin or use paper.
Peel and grate carrots and set aside.
In a medium bowl, whisk together the flours, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
In a large bowl, whisk together the eggs, kefir/buttermilk, maple syrup, applesauce, oil, and vanilla until incorporated.
Using a spatula or large spoon, mix the flour mixture into the egg mixture until just combined. Gently fold in the carrots and currants/raisins until incorporated. Do not overmix the batter as it will result in tough muffins.
Spoon batter into the pre-oiled muffin tin, filling each cup to the top. I like to use a large ice cream scoop. It makes the job faster and results in muffins of the same size, but use what you’ve got. Sprinkle the turbinado sugar evenly on top of each muffin.
Bake muffins on the middle rack in the oven for about 30 minutes or until a thin knife inserted in the center comes out clean and tops are golden brown.
When done, cool in tin for about 5 minutes, then gently pop them out onto a cooling rack for about 30 minutes.
Last about 2 days in an airtight container at room temperature.
Yields: 12 muffins
