Carrot Muffins on a Grid
- Ready In:
- 1hr 15mins
- Ingredients:
- 15
- Yields:
-
10 waffles, about
ingredients
- 59.14 ml moist plump currants
- 157.80 ml grated carrot, lightly packed
- 78.78 ml pecans, finely chopped
- 78.78 ml shredded coconut, preferably unsweetened
- 59.16 ml unsalted butter
- 354.88 ml all-purpose flour
- 14.79 ml double-acting baking powder
- 0.25 ml salt
- 3.69 ml ground cinnamon
- 1.23 ml ground ginger
- 78.78 ml sugar
- 354.88 ml milk
- 2 large eggs
- 4.92 ml vanilla extract
- warm maple syrup
directions
- *If your currants are not moist and plump, place them in a heatproof bowl and pour boiling water over them; let steep for a minute, drain, turn out onto a paper towel and pat them dry; set aside.
- Toss together the carrots, pecans, coconut, and currants in a bowl; set aside.
- Preheat a waffle iron.
- Melt butter and reserve.
- In a bowl, whisk the flour, baking powder, salt, cinnamon, ginger, and sugar together.
- In another bowl, beat the milk, eggs, and vanilla together using a whisk.
- Add the liquid ingredients to the dry ingredients; whisk until just combined.
- Stir in the carrot mixture; then mix in the melted butter.
- Lightly butter or spray the grids of the waffle iron; if needed, brush or spray the grids again only is subsequent waffles stick.
- Spoon about 1 cup batter (or whatever is recommended by your waffle iron maker) onto the grids.
- Use a metal spatula or wooden spoon to spread the batter almost to the edge.
- Close the lid and bake until browned and lightly crisped.
- Carefully turn the waffle over, turning it top to bottom and front to back, and continue to bake 1 minute or longer.
- *Before measuring out the batter for each new waffle, stir to redistribute the ingredients.
- Top with warmed maple syrup or honey.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!