Hope you had a great weekend. I was sick all weekend: big headache and muscle pain. The headache is still there; hope it will be gone tomorrow!
Last week, I really wanted to bake something. It’s been so long since I baked something sweet! And it is not just a feeling: the last time I baked was in the beginning of February when I made my Cinnamon-Swirl Pecan-Crunch Breakfast Bread Pudding.
I looked at what I had and the carrots in my fridge were the answer: carrot muffins!
Adaptation of Carrot Raisin Muffins, Rice and Beans a Belizean in the USA
- 1 1/2 cups whole wheat pastry flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground dried ginger
- 1/4 tsp fine sea salt
- 1/4 cup unrefined cane sugar
- 1 cup milk (I used So Nice original soy milk)
- 1/4 cup safflower oil
- 1/2 tbsp pure vanilla extract
- 1 1/2 cups grated carrots (approx. 1 1/2 big carrots)
- 1/3 cup dried currants
- 1 tbsp sesame seeds
- 1 tbsp brown sugar
Directions: Preheat oven to 375°F. Prep a muffin tin with 12 muffin cups.
Mix the flour, baking powder, baking soda, spices, salt and sugar together with a whisk. In a second bowl, mix milk, oil and vanilla extract. Add dry ingredients to wet ingredients and mix with a wooden spoon until just combined. Add grated carrots and currants and toss until combined.
Fill the muffin cups 3/4 full. In a small bowl, combine sesame seeds and brown sugar. Sprinkle on the batter.
Bake for 20 minutes, or until a toothpick comes out clean from the middle.
Makes 12 muffins.
These muffins are amazing! They are very moist (no dry muffin here, even after a couple days). They are just sweet enough, the spices give a subtle flavor and the sesame seeds give a great little crunch!