Carrot Raisin Muffins Recipe

Cool! This is the second muffin recipe of the year and it's only February. And yes, I am still a cupcake kind of girl but I can not resist making these muffins as soon as I saw the recipe in the Back in the Day Bakery Cookbook.

Muffins remind me of mornings. And mornings are what I really miss most right now. Sometimes, I wish I am a morning person because morning persons get to enjoy light - early morning sunlight that is. The kind of light that is perfect for food photography. Unfortunately, I don't get to enjoy it because mornings have this uncanny power to make be unbelievably lazy and the night has this magical ability to nurture my creative juices. Oh well, to each his own. 

Back to this amazing muffins, not fond of overly sweet creations? Love carrots and raisins? This one's for you.

Carrot Raisin Muffins 
adapted from the Back in the Day Bakery Cookbook
350F / makes 12 muffins

What we need:
1 1/4 cups all purpose flour
3/4 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
3/4 tsp ground cinnamon
2 large eggs
1/2 cup vegetable oil
1/4 cup molasses
3/4 cup sugar
1 1/2 cups firmly packed grated carrots
1/4 cup raisins

Here's how:
(1) Combine all dry ingredients together - flour, baking soda, baking powder, salt and cinnamon. Your choice if you want to sift or dry whisk it. 

(2) Mix together eggs, oil, molasses and granulated sugar - 

until well combined

(3) Pour the wet ingredients over the dry ingredients. 

(4) Mix until just combined. 

(5) Fold in carrots and raisins

(6) Line a muffin pan with paper liners and scoop batter into each cup until two-thirds full. 

(7) Bake for 20-25 minutes until the tops are firm to the touch. 

Are you a morning person? Then go get a cup of coffee and enjoy.
Are you a night owl? Then go get a tall glass of cold milk and enjoy. 
Are you a muffin lover? Enjoy.