Carrot-lovers muffins

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You don’t have to be a rabbit to like this one-it’s like carrot cake, but a little healthier. I use white whole wheat flour which gives the muffin a little body, but not dryness like regular whole wheat flour. I add raisins and walnuts like a traditional carrot cake but forgo the icing. By using puréed carrots, the muffins are super moist and a hard-to-resist deep orange ! I’m so ready for Fall!

Yields: 12 muffins

What you’ll need:

  • 1 stick of butter
  • 2/3 cup brown sugar
  • 1/3 cup white sugar
  • 1.5 teaspoon vanilla extract
  • 2 eggs
  • 1 cup puréed carrots (about 3/4 lbs. of carrots)
  • 1/4 teaspoon ground cinnamon
  • 1 1/3 cup white whole wheat flour
  • shake of salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 cup golden raisins
  • 1/4 cup chocolate chips
  • 1/2 cup chopped walnuts

How to:

Start by steaming the carrots. Peel, take off the ends, and chop carrots. Throw into a steaming basket with about a couple inches of water in the pan, cover. Steam over medium heat for about 10 minutes or until tender. While steaming, preheat oven to 375 degrees F, then grease and flour one 12-muffin pan. Using an immersion blender, pureé the carrot until consistent. Don’t worry if tiny pieces are visible; it will make the muffin more interesting. Next, in the bowl of an electric mixer, add butter and both sugars. Cream until light and fluffy. Add eggs, one by one, then vanilla. Once incorporated add carrot puree and cinnamon. Take mixer out of stand. The next part is done by hand, as to not over mix the batter. Add salt, flour, baking soda and powder and mix gently. Lastly, add walnuts, raisins and chocolate chips. Pour batter in by about 1/4 cup portions in to the greased and floured muffin tins. Place in the hot oven in middle rack for about 12-15 minutes.

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