Top | Breakfast
(recipe, Carrie Floyd)
These golden muffins are good plain and even better dressed up with cream-cheese frosting (make half a batch). This recipe is from my friend Carrie, who used to own Florio Bakery in Portland. I adapted the recipe by reducing the sugar and adding whole-wheat pastry flour to the mix.
- ½ cup butter
- 1¼ cups sugar
- 1 tsp. salt
- 4 eggs
- 2 tsp. vanilla
- 1 cup unbleached all-purpose flour
- ¾ cup whole-wheat pastry flour
- 1 tsp. baking soda
- 1½ tsp. baking powder
- 1 tsp. cinnamon
- 1⅓ cups carrot purée (about 4 carrots, peeled and cooked in water until soft, then mashed or puréed)
- ½ cup milk
- ¾ cup currants
- ¾ cup walnuts, chopped
- Preheat oven to 350 degrees.
- Cream butter, sugar, and salt until combined. Add eggs, one at a time, then vanilla.
- Mix together dry ingredients in a medium bowl, then add to butter-egg mixture in three additions, alternating with carrot purée and milk in two additions. Stir in currants and walnuts. The batter will be quite wet.
- Spoon batter into prepared (greased and floured) muffin pans or silicone muffin cups. Bake for about 30 minutes, checking after 20 minutes, until a toothpick inserted into the center of a muffin comes out clean. Allow muffins to cool for about 10 minutes before removing from the pan.