Miracle Carrot Muffins, Sunset Magazine, April 2013
1 1/3 cups sugar
1/4 cup butter
1 1/4 cups shredded carrots
1 cup raisins
1 tsp. each kosher salt, cinnamon, and ground allspice
1/4 tsp. ground cloves
1 cup each all-purpose and whole wheat flour
1 tsp. each baking powder and baking soda
4 oz. cream cheese (for frosting)
- Preheat oven to 375. Put sugar, butter, carrots, raisins, salt, spices, and 1 1/3 cups water in a medium saucepan. Heat over high heat, stirring occasionally, just until mixture comes to a boil.
- Whisk flours, baking powder, and baking soda together in a medium bowl. Pour in warm carrot mixture. Stir to combine, but do not overmix.
- Spoon mixture into greased muffin pans.
- Bake until browned and a toothpick comes out clean from the center, about 15 minutes. Let cool on a rack. When you’re ready to eat, spread with cream cheese and enjoy!