The Pioneer Woman Tasty Kitchen
Profile Photo

Carrot-Raisin Muffins

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

18
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

I was inspired by the fall flavors of tzimmes. These Carrot-Raisin muffins are perfect for a Rosh Hashanah breakfast or snack. They are crispy on top and light and fluffy in the middle and full of warm cinnamon flavor with carrots and sweet raisins under a crisp brown sugar crust.

Ingredients

  • 3-¼ cups Flour
  • 1-½ cup Sugar
  • 2 Tablespoons Baking Powder
  • 1-¾ teaspoon Kosher Salt
  • 1 teaspoon Cinnamon
  • 1-¼ cup Milk (or Milk Substitute)
  • 2 teaspoons Vanilla Extract
  • ¾ cups Olive Oil
  • 2 whole Eggs
  • 1 whole Yolk
  • 1 cup Carrots, Shredded
  • ½ cups Raisins
  • ¼ cups Brown Sugar (optional)

Preparation

Preheat oven to 400ºF. Grease a muffin pan with Baking spray or oil and a dusting of flour.

In a large bowl, combine flour, sugar, baking powder, kosher salt, cinnamon and whisk until well mixed.

In a separate bowl, add milk or milk substitute, vanilla extract, olive oil, eggs and yolk. Whisk thoroughly.

Pour wet ingredients into the dry ingredients and mix until just combined. The batter should still be a little lumpy. Fold carrots and raisins into the batter using a rubber spatula.

Using an old-fashioned ice cream scoop, place a level scoop of batter into each muffin cup. If desired, sprinkle the tops of each muffin with brown sugar.

Bake at 400ºF for 20–25 minutes. Tops should crack and a toothpick should come out clean when inserted into the center of the middle muffin. Let cool in the pan for 5–10 minutes. Then the muffins should be easy to remove and place on a cooling rack to finish cooling.

Serve with coffee or yogurt for a satisfying fall morning breakfast.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Gluten-Free Paleo Pumpkin Bread
Profile Photo by Taylor Kiser in Breads
So moist, soft and fluffy! This bread is all the best...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 10 Level: Easy


Paleo Zucchini Pistachio Bread
Profile Photo by Angelina Papanikolaou in Breads
One-Bowl Paleo Zucchini Pistachio Bread made with fresh and healthy zucchini,...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Gluten-Free Buttermilk Biscuits
Profile Photo by Taylor Kiser in Breads
So soft, flaky and buttery, you will never believe they're gluten-free!...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 14 Level: Easy


Masa Harina Cornbread
Profile Photo by PW Food & Friends in Breads
My take on Northern cornbread, substituting masa harina for cornmeal. From Erica...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Two-Ingredient Bagels
Profile Photo by Rise & Yum in Breads
These Two-Ingredient Bagels will make you say goodbye to the real...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 3 Level: Intermediate