Moist Carrot Muffins

Submitted by in OH

"Went like lightening at my dining co-op, mildly spice and ever so moist!"

 

• Ready In: 1hr
• Ingredients: 15
• Yields: 12-14 muffins

ingredients

• 1 1⁄2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1⁄2 teaspoon nutmeg
• 1⁄4 teaspoon clove
• 1⁄4 teaspoon allspice
• 2 eggs
• 3⁄4 cup sugar (raw is great, could do mostly white with a little brown)
• 1 1⁄2 cups finely shredded carrots (juicing ones fine)
• 1⁄4 cup orange juice (or 1/4 cup water with 1 tbs. lemon juice)
• 2 tablespoons melted butter
• 3 tablespoons vegetable oil
• 1⁄2 cup raisins
• 1⁄2 cup chopped walnuts

directions

1. preheat oven to 400 with pan of water at bottom of oven.
2. mix dry.
3. mix eggs and sugar.
4. mix in carrots and let sit 10 minutes.
5. mix in rest of wet ingredients.
6. fold in dry (don't over mix- will be lumpy).
7. pour into greased muffin cups (almost full).
8. bake 15-18 minutes.

Reviews

[Katiekins]

Pretty good...didn't get the nice high rounded top I get with other recipes...they were moist, but so are other recipes I've tried. Also they were a bit spice heavy for my liking. I like spice, but I still want to taste the carrot. I might suggest leaving out the allspice. Not bad, but not the moist fluffy muffin extravaganza I was hoping for.

 

[sean.van.der.smythe]

These are great. I didn't bother with the melted butter and I didn't have any allspice so that didn't go in either. Finally, I forgot to put water in the bottom of the oven but I did cover them with tin-foil. In any case they turned out sufficiently moist. I toped them cream-cheese-based icing and decorated with a little freshly-grated carrot.

 

[ddav0962]

I like these a lot! This is a very straightforward and basic carrot muffin recipe that turned out great, and you're not kidding moist! My only changes were to leave out the raisins and walnuts (personal preference). I will definately make these again, Thank you for sharing! Made for Bargain Basement December 2010.