Spiced Carrot Muffins

To contact us Click HERE
Hi, Everyone! The other day, I realized I had a huge two pound bag of carrots sitting in the fridge that really needed to be used up, so I decided to make some of these Spiced Carrot Muffins! They are really good, and I thought it would be a good way to get rid of all the carrots. Well, I only needed 2 carrots for this recipe, which means I still have a lot of carrots left to use up! These are some of my favorite muffins, they are wonderfully moist and have that warm taste of cinnamon and allspice which goes so well with the carrots! They are a quick and easy (and relatively healthy!) breakfast or afternoon snack to make! Happy Baking!

SPICED CARROT MUFFINS(Adapted from Williams-Sonoma)*Makes 12 Muffins*

YOU WILL NEED:1 1/2 cups all-purpose flour1 cup sugar1 tsp baking powder1/2 tsp baking soda1/4 tsp salt1 tsp ground cinnamon1/8 tsp ground allspice2 large eggs1/2 cup canola oil2 large carrots, peeled and shredded3/4 cup peeled hazelnuts, coarsely chopped1/4 cup golden raisins
DIRECTIONS:1. First, prepare your carrots, hazelnuts and golden raisins. Shred the carrots using the largest holes on your box grater, then set them aside. Soak your raisins in boiling water (or orange juice) until nice and plump, then drain them and set them aside. Lastly, peel your hazelnuts (you can find my post on how to peel them really easily here). Once peeled, coarsely chop the hazelnuts.

2. Next, in your electric mixer bowl, combine eggs, sugar and oil. Beat on medium speed for about a minute, until you get a nice thick and creamy consistency. In a different bowl, sift together the flour, baking powder, baking soda, salt, cinnamon and allspice. Then, with the mixer running on low speed, begin adding the flour mixture into the egg mixture. Once incorporated, fold in the shredded carrots, hazelnuts and raisins.

3. Preheat your oven to 350 deg F, and line a standard size muffin pan with liners. (To make your own bakery style muffin wrappers, check out my tutorial here!) Spoon the batter into the prepared liners, filling them up about 3/4 of the way. Bake for 20 - 25 minutes, until they are golden brown on top!
Happy Baking, Everyone!
Check out my posts on how to easily peel hazelnuts and how to make your own bakery style muffin wrappers here:

DIY Bakery Style Muffin Wrappers                   How to Peel Hazelnuts Easily
I will be linking to:Mangia Mondays at Delightfully Dowling, Makin' You Crave Mondays, Skip to My Lou, Tip Junkie, The Shabby Nest, My Romantic Home, Chic on a Shoestring Decorating, Tatertots and Jello, Six Sisters' Stuff, Be Different, Act Normal and Country Momma Cooks.