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Categories:
whole wheat pastry baking powder baking soda ground cinnamon nutmeg ground allspice ground cloves salt eggs brown canola oil buttermilk vanilla golden raisins carrots
Viewed: 38 - Published at: a year agoIngredients
- 2 1/2 cups whole-wheat pastry flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 2 eggs
- 13 cup raw brown (turbinado) sugar
- 13 cup canola oil
- 1 13 cups buttermilk
- 1 teaspoon vanilla extract
- 23 cup golden raisins tossed with 1 teaspoon unbleached all-purpose flour, or 2/3 cup chopped pecans
- 1 1/2 cups grated carrots
Method
- Preheat the oven to 375 degrees with the rack in the upper third of the space.
- Oil or butter muffin tins.
- Sift together the whole-wheat pastry flour, baking powder, baking soda, spices and salt.
- In a separate bowl, beat together the eggs, sugar, oil, buttermilk and vanilla.
- Using a whisk or a spatula, stir in the dry ingredients and mix until well combined.
- Do not beat; a few lumps are fine, but make sure there is no flour at the bottom of the bowl.
- Fold in the raisins or pecans and the carrots.
- Spoon into muffin cups, filling them to just below the top (about 4/5 full).
- Place in the oven, and bake 25 minutes until lightly browned and well risen.
