A couple of weeks ago I shared my favorite muffin recipe with you, Banana Nut Muffins. This week I'm going to share my second favorite, Carrot Spice Muffins. I have to give my sister credit for these two recipes as she is the one that started to make muffins for her children for breakfast every morning. There were a few other versions that we made when our children were growing up, but these two were favorites and I continued to make them for many years.
I'm sharing the recipes with you because those jumbo sized muffins seem to be a popular breakfast or snack food, and they can be expensive. With these recipes you can make your own and they'll not only be less expensive, but cheaper. And you may also save time if you are currently stopping every day to buy yourself a muffin. These freeze well, so you can just stash them in an individual freezer ziploc bag and grab on your way out the door.
This recipe will make 6 jumbo muffins, 12 regular sized muffins or 24 bite sized muffins. In case you missed them the first time around, here are some links to the muffin tins and paper inserts: 6 Cup Jumbo Muffin Pan and Baking Cup Papers, 12-Cup Regular Sized Muffin Pan
Carrot Spice Muffins
* 1-1/2 c. whole wheat flour
* 1 t. baking soda
* 1 t. baking powder
* 1/2 t. sea salt
* 1/2 t. ground cinnamon
* 1/2 t. ground nutmeg (freshly ground with microplane)
* 1/8 t. ground ginger
* 1/8 t. allspice
* 1/3 c. honey
* 1/2 c. yogurt
* 1/3 c. butter
* 1/2 t. vanilla (I make my own vanilla)
* 1-1/2 c. grated carrots
* 1/2 c. raisins (Golden raisins are my preference for these muffins)
* 1/2 c. chopped walnuts
Preheat oven to 400°F. Insert the muffin papers. If you choose not to use the muffin papers, liberally Grease and flour the muffin tins so that they come out easily. You can also spray the tins with non-stick baking spray.
Mix the first eight ingredients (dry) together in one bowl. Mix the remaining ingredients together in another bowl. Combine the dry into wet, mixing just until all ingredients are combined. It is better to mix only until the ingredients are thoroughly mixed. Otherwise, you are tampering with the rising agents and your muffins may not rise too well.
The regular sized muffins will need 15-20 minutes. The bite sized will bake less, probably 10-15 and the super size will take the longest, 20-25 minutes.
What I usually do is set the oven timer for the least amount of time and then take a peek at them while in the oven. When you can smell the muffins, they are very close to being done. Insert a toothpick to see if they are done, if it comes out clean, remove them from the oven and allow to cool.
If you are gluten-free, check out Elena's Pantry for some great muffin recipes. Here is her carrot muffin recipe: Gluten Free Carrot Cupcakes Recipe.
Did you try my other muffin recipe? Do you think you might try this one? 🙂
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