Thursday, March 5, 2009

Spicy Carrot-Currant Muffins

I discovered tomorrow's breakfast. (Or maybe lunch, dinner, afternoon snack...) I am a sucker for breakfast foods; I will eat them at nearly anytime of day. A muffin, such as this, can be enjoyed whatever your mood, whatever the situation, whatever the weather....

These tasty morsels are great warm straight from the oven or slathered with peanut butter for additional protein. The allspice gives them a rich spiciness. I found a cup of tea to be an essential accompaniment as I carefully picked the crumbs off the wrapper.

Carrot-Currant Muffins
from Mollie Katzen's Sunlight Cafe

2 c. all-purpose flour (I used 1 c. all-purpose, 1 c. whole wheat)
1/2 t. salt
1 1/2 t. baking powder
1/2 t. cinnamon
1/8 t. allspice
1/3 c. brown sugar
2 T. granulated sugar (opt.)
1 c. finely grated carrot
1 T. fresh lemon zest
3 T. fresh lemon juice
1/2 c. currants (or raisins)
1/2 c. milk
1 large egg
2 t. vanilla extract
4 T. butter, melted
(I used 1/4 c. applesauce -- next time I will use half applesauce, half butter, as they ended up a tad dry and stuck to the paper a bit too much)

Preheat oven to 400 degrees F. Line cupcake pan with baking cups or grease.
Combine dry ingredients in a medium bowl. (Add granulated sugar if you like your muffins on the sweeter side.) Place the grated carrot in a second bowl. Add lemon zest, lemon juice and currants, and mix with a fork. Use the fork to beat in the milk, egg and vanilla. Slowly pour this mixture, along with the melted butter, into the dry ingredients. Use a spoon or spatula to mix the ingredients together. Don't overmix.
Spoon batter into prepared muffins cups. Bake in the oven 20-25 minutes, or until a toothpick inserted in the middle comes out clean. Remove muffins from pan to cool on a rack for at least 30 minutes before serving.


Emily said...

What a unique flavor combination! I bet these were delicious.

Amator Catholicorum said...

Yum yum. (A truly inferior expression, but merited here.
Bon appetit!)