Recipe by blucoat
These are wonderfully satisfying breakfast muffins. They are moist, warmly spiced, and only just sweet enough. They are full of good nutrition too! For an extra health boost, you can add 1/4 cup of ground flax seeds; it doesn't affect the texture. They are great warm, and maybe even better after having cooled. This recipe is from Dorie Greenspan's fabulous cookbook, "Baking: From My Home to Yours". Enjoy!
- 2 cups all-purpose flour
- 1⁄2 cup sugar
- 1 tablespoon baking powder
- 1 1⁄2 teaspoons ground cinnamon
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄3 cup packed light brown sugar
- 2⁄3 cup flavorless oil, such as canola, safflower, or corn
- 2 large eggs
- 3⁄4 cup whole milk
- 1 teaspoon pure vanilla extract
- 1 cup shredded carrot (about 3, peeled and trimmed)
- 1⁄2 cup shredded sweetened coconut
- 1⁄3 cup moist plump currants (optional) or 1⁄3 cup raisins (optional)
- 1⁄3 cup pecans (optional) or 1⁄3 cup walnuts, toasted, cooled and chopped (optional)
Directions See How It's Made
- Center a rack in the oven and preheat the oven to 375 degrees F. Butter, spray, or line muffin pan.
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, ginger, baking soda and salt. Stir in the brown sugar, making certain there are no lumps. In a large glass measuring cup or another bowl, whisk the oil, eggs, milk and vanilla extract together until well combined. Pour the liquid ingredients over the dry ingredients, and with the whisk or a rubber spatula, gently but quickly stir to blend. Don't worry about being thorough- a few lumps are better than overmixing the batter. Stir in the carrots, coconut, currants, and nuts. Divide the batter evenly among the muffin cups.
- Bake for about 20 minutes, or until a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.