Carrot Currant Muffins Recipes

CARROT CURRANT MUFFINS

Steps:

• In a large mixing bowl, combine oats, milk, yogurt and vinegar in a mixing bowl, stir to coat, and allow to sit for 30-60 minutes to soften the oats (oatmeal style!) and give the vinegar a chance to work its magic. You can also pull your egg and carrots from the fridge to reach room temperature alongside it for best results. Out of all three test batches, the one I set out for an hour came out the fluffiest!
• Next preheat the oven to 375 F and grease a non-stick muffin pan by spritzing with spray oil or butter.
• In a clean bowl, combine flours, baking soda, baking powder, cinnamon, allspice, nutmeg, and salt.
• In the bowl with the wet oat mixture, stir in egg, butter, applesauce, vanilla, brown sugar, carrots, and currants and mix with a fork until fully incorporated.
• Whisk together the dry ingredients and, using a sifter or a sieve, sift the flour mixture into the carrot mixture slowly, stirring with a fork to combine. Mix until just combined, avoiding over mixing the batter.
• Lastly, fold in the walnuts. Your final batter should be thick, sticky, and springy and your fork should almost be able to stand upright in the batter.
• Pour into greased muffin tin. For small muffins, you can divide the batter equally into 12 muffins but I prefer to fill 10 of the 12 at least 3/4 of the way full, for larger muffins with a bit of a muffin top. For a slightly sweeter muffin, top each with an optional sprinkling of cinnamon sugar.
• Set your muffin tin atop an aluminum baking sheet (optional; this helps prevent the bottoms from over browning) and bake for 12-15 minutes for 12 smaller muffins and 18-20 minutes for 10 larger muffins.
• Test with a toothpick and allow to cool to room temperature before faceplanting.
• See post below for optional icing recipe.

CARROT-CURRANT MUFFINS

Steps:

• Preheat oven to 350 degrees. Line 14 cups of two 12-cup muffin tins with baking cups, and lightly coat each with cooking spray.
• Whisk together flours, sugar, baking powder, 1/2 teaspoon salt, and the cinnamon in a large bowl. Whisk together yogurt, oil, eggs, and egg whites in a medium bowl. Fold yogurt mixture into flour mixture, then gently fold in carrots and currants until combined.
• Spoon batter into baking cups until each is three-quarters full. Bake until a toothpick inserted into the center of each comes out clean, about 25 minutes. Transfer pans to wire racks, and let cool for 10 minutes. Turn out muffins onto racks, and let cool completely.

CARROT AND DRIED-CURRANT MUFFINS

Steps:

• Preheat oven to 350 degrees. Butter 6 cups of a jumbo muffin tin (each cup should have a 1-cup capacity). Heat currants and 1 cup water in a small saucepan over low heat until currants are plump, about 20 minutes. Drain; let currants cool.
• Whisk together flour, baking powder, baking soda, salt, cardamom, and ginger in a medium bowl; set aside.
• Put eggs, oil, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low. Add the flour mixture in three batches, and mix until just combined after each addition. Fold in the carrots and currants.
• Pour batter into prepared muffin tin, leaving a 1/2-inch space above batter in each cup. Bake until tops are golden and a cake tester inserted into centers comes out clean, about 30 minutes. Let muffins cool in tin on a wire rack for 10 minutes.
• Remove tin from rack, and lightly oil rack. Run a thin knife around the sides of muffins to loosen, and unmold. Let cool completely on rack.

CARROT-CURRANT SPICE MUFFINS

Steps:

• Heat currants and 1 c water in a small saucepan over low heat until plump, about 20 minutes.
• Drain and cool.
• Mix together flours, leavening and spices.
• Set aside.
• Grate carrots and set aside.
• Preheat oven to 350°F.
• Put eggs in mixing bowl and beat to blend.
• Beat in oil and sugar on medium until combined.
• Reduce speed to low and add the flour mixture in three batches until just combined.
• DO NOT OVERMIX.
• Just barely holding everything together will make a better texture.
• Fold in the carrots and currants until equally distributed.
• Pour batter into 12 paper-lined muffin cups, heaping batter on each muffin until all is used.
• Bake until tops are golden and a toothpick tests clean in the center of a center muffin, about 25 minutes.
• Remove tin to a wire rack and cool for 10 minutes.
• Remove muffins and cool completely on rack.

CARROT MUFFINS

Steps:

• In a bowl, combine the flour, baking powder and salt. In a blender or food processor, combine remaining ingredients; cover and process until carrots are finely chopped. Pour carrot mixture over dry ingredients; stir just until combined. , Fill greased muffin cups three-fourths full. Bake at 425° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

RED CURRANT MUFFINS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and orange zest. Combine the flour, baking powder and salt; add to the creamed mixture just until blended. Fold in currants. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 20-25 minutes or a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to wire rack. Dust with confectioners' sugar. Serve warm.