I got a bunch of carrots in my produce box last week, and decided to put them to use to make these delicious muffins. I mainly followed this recipe, though I used butter instead of margarine and added 2/3c raisins (soaked in hot water for 5 mins and drained).
My boyfriend loved them — I think they may even rival the blueberry muffins (see “Favorite blueberry muffins”). They’re moist, not too sweet, and have a nice subtle carrot flavor. This one’s definitely going in the files!
I’ve been looking at your past muffin posts and besides the great recipes, the crowns of the muffins look really amazing. Is it mainly the recipes you use? What kind of a muffin tin do you use?
By: Christina on May 1, 2008
at 2:44 am
My muffin tin is nothing special — it’s a medium-colored metal, not really dark or really light. I think it has some nonstick coating, but I also use cooking spray.
Probably the main thing, besides having fresh baking soda/powder, is that I tend to fill the cups all the way up. Most recipes say 2/3 or so, but I like big muffins, and the higher you fill it, the more top you get!
By: meredith on May 1, 2008
at 6:20 pm