From the blog For Love of the Table
170 g. (1 1/2 c.) all-purpose flour
1/2 t. salt
1/2 t. baking soda
3/4 t. baking powder
1 t. cinnamon
1/4 t. nutmeg
1/4 t. cloves
2 eggs
1 t. vanilla
65 g. (1/3 c.) brown sugar
100 g. (1/2 c.) granulated sugar
135 g. (2/3 c.) olive oil
150 g. (1 1/3 c., lightly packed) shredded carrots (from 2 large carrots)
85 g. (1/2 c., lightly packed) shredded apple (from half of a large apple, peeled and cored)
60 g. (1/2 c.) currants
Place the dry ingredients in a small bowl and whisk to blend. Set aside.
Place the eggs and vanilla in a large bowl and whisk to break up the eggs. Add the sugars and whisk until smooth. Add the oil while whisking constantly.
Whisk until the mixture is smooth, homogenous, and thickened. Add the dry ingredients and fold in with a rubber spatula. When the dry ingredients are almost absorbed add the carrots, apples and currants. Continue to fold, just until blended.
Using a 1/4 cup (2 oz.) sized ice cream scoop, divide the batter among twelve muffin cups that have been lined with foil or paper liners. The cups will be almost full. Transfer to a 350° oven and bake until golden brown, springy to the touch, and a toothpick inserted in the center of one of the muffins comes out clean....about 25 to 30 minutes. Let the muffins cool in the pan for five minutes.
Serve warm or at room temperature. The muffins will keep well at room temperature...(if stored air-tight) for a couple of days. Freeze them for longer storage.
Makes 12 muffins.
Notes:
If you like, add 1/2 cup chopped, toasted pecans or walnuts.
If you don't have currants, substitute dark or golden raisins
Use any crisp, juicy, flavorful eating apple that you like (you will have half an apple to snack on after making the muffins). I have made these with both a Golden Delicious and a Pink Lady.
These muffins are even better the next day...moister and with even more flavor.
http://www.forloveofthetable.com/2016/01/simple-carrot-apple-spice-muffins.html
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Unless otherwise noted, all content and photos © 2010-2016 Paige Vandegrift, All Rights Reserved