Prep 30 mins
Cook 25 mins
This is my adjustment of a recipe from the Dec. 2004 issue of Martha Stewart Living. I wanted to make it healthier by adding more whole grains, so I did and it's yummy. Also, I have not added the orange peel myself yet, but I can tell it would be perfect. These are wonderful light muffins, stacked high and a beautiful color.
- 3⁄4 cup dried currants or 3⁄4 cup raisins
- 1⁄2 cup cornmeal
- 1⁄2 cup oat bran
- 1⁄2 cup chapati flour (whole wheat pastry flour, lighter than red wheat flour)
- 1 cup all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 1⁄2 teaspoons ground cardamom
- 1 1⁄2 teaspoons ground ginger
- 1 orange, zest of
- 3 large eggs
- 1⁄2 cup canola oil
- 1 cup sugar
- 4 cups finely grated carrots (about 7 carrots)
- Heat currants and 1 c water in a small saucepan over low heat until plump, about 20 minutes.
- Drain and cool.
- Mix together flours, leavening and spices.
- Set aside.
- Grate carrots and set aside.
- Preheat oven to 350°F.
- Put eggs in mixing bowl and beat to blend.
- Beat in oil and sugar on medium until combined.
- Reduce speed to low and add the flour mixture in three batches until just combined.
- DO NOT OVERMIX.
- Just barely holding everything together will make a better texture.
- Fold in the carrots and currants until equally distributed.
- Pour batter into 12 paper-lined muffin cups, heaping batter on each muffin until all is used.
- Bake until tops are golden and a toothpick tests clean in the center of a center muffin, about 25 minutes.
- Remove tin to a wire rack and cool for 10 minutes.
- Remove muffins and cool completely on rack.