Whole Wheat Carrot Muffins
Muffins are one of my favorite things--the ones that are slightly sweet with a medium-weight cake-like texture. Not the bran muffin type or the super heavy stuff. I've been trying different muffin recipes here and there for the past couple years and just couldn't find the right one. I don't like to use baking powder, but yeast-raised muffins too often have a "bread" texture. Other recipes I've tried have been too sweet, or not sweet enough, or too heavy, or wrong flavor! Ok, maybe I'm just picky. I really do like lots of recipes, but I still dreamed about someday finding that "perfect" muffin! That is, until last week....
I found something! An amazing, low cost, healthy, sweet (but not too sweet), fluffy, cake-like, carrot muffin that tastes good enough to pass for a carrot cake! And it is amazing raised with yeast (though you baking powder lovers can use it too). Hmmm... maybe I should just pour the batter into a bundt cake pan and see what happens?
I wish I could say these are gluten-free, but I'm not THAT good yet... lol Will have to take some serious experimenting before I'll come up with a yeast-raised gluten-free muffin. :( That's another story for another post...... But for now, welcome to my first successful carrot-raisin-muffin recipe. Please let me know how you like it! I'm sure I'll be experimenting again soon... after all, if there's one good muffin recipe out there, don't you think there might be another one that's even better??
WHISK all dry ingredients (from flour to salt) together in a large bowl.
STIR wet ingredients (from sorghum molasses to vanilla) in a smaller bowl.
ADD wet ingredients to dry ingredients and mix.
FOLD in the carrots, raisins, and walnuts.
SCOOP into paper lined muffin tins, filling batter to the top.
Allow to rise in a warm place for 20 minutes or until raised nicely.
BAKE in a preheated oven at 400F for 20 minutes.
REMOVE from tins and allow to cool before eating.