Carrot-Raisin Muffins

Gooooood morning

Vegan with a Vengeance really knows how to do breakfast/brunch. In flipping through my recipe books (I do this way too often), I saw this recipe and knew I had all the ingredients. Plus, the spices and carrots have a good autumn feeling to them. I recently bought a huge canister of raisins since they were on sale, so this was a good chance to use them.

Here’s the recipe:

  • 1/2 cup raisins
  • 1 1/2 cup flour (I used whole wheat pastry flour)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon (I added a little more, as said, I like cinnamon)
  • 1/4 tsp ground nutmeg
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1 cup soy milk
  • 1/4 cup canola oil
  • 1 teaspoon vanilla extract
  • 2 cups grated carrot

Grated carrots are a gorgeous thing

Begin by preheating the over to 400 degrees, and prepare your muffin tin. After this, get out a bowl of hot water to soak your raisins in. This will let them plump up, so they will be juicy and chewy in your muffins. I did this with the dried cranberries in the Zesty Cranberry Crumb Muffins from My Sweet Vegan and it makes the dried fruit so much better.

Then, mix together the baking powder and soda, flour, cinnamon, nutmeg, sugar and salt. After this is thoroughly mixed, add the milk, oil and vanilla. Mix this until it is just fully combined. Drain the water from the raisins and gently fold them into the mixture.

Fill the muffin tins to be about three-quarters full (you’ll get about a dozen muffins). These will rise (and look) nicely for you! Let them bake for 18 to 22 minutes, cool, and enjoy!

mmm!

I love these! They are so addicting though. Whenever I even set foot in the kitchen I thought about eating them, so needless to say they didn’t last long at all. They were perfectly moist (especially with the plump raisins) and you could really taste the carrot, yet without it being very overwhelming, which combined with the cinnamon and nutmeg was glorious. It was not over-the-top sugarly like some muffins, which is never something I want in the morning, or out of muffins in general. I know the quality of the pictures isn’t that stunning since the lighting was down right terrible in my kitchen at the time, but these muffins really do have a gorgeous color as well, very golden brown, with shreds of carrots  I can’t wait for there to be more carrots around the house so I can make these again.

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