Carrot-Currant Spice Muffins Recipe

Name: Carrot-Currant Spice Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup dried currants or ¾ cup raisins; ½ cup cornmeal; ½ cup oat bran; ½ cup chapati flour (whole wheat pastry flour, lighter than red wheat flour); 1 cup all-purpose flour; 1 ½ teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 ½ teaspoons ground cardamom; 1 ½ teaspoons ground ginger; 1 orange, zest of; 3 large eggs; ½ cup canola oil; 1 cup sugar; 4 cups finely grated carrots (about 7 carrots)

Servings: persons

¾ cup dried currants or ¾ cup raisins
½ cup cornmeal
½ cup oat bran
½ cup chapati flour (whole wheat pastry flour, lighter than red wheat flour)
1 cup all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons ground cardamom
1 ½ teaspoons ground ginger
1 orange, zest of
3 large eggs
½ cup canola oil
1 cup sugar
4 cups finely grated carrots (about 7 carrots)

1
Heat currants and 1 c water in a small saucepan over low heat until plump, about 20 minutes.
2
Drain and cool.
3
Mix together flours, leavening and spices.
4
Set aside.
5
Grate carrots and set aside.
6
Preheat oven to 350F.
7
Put eggs in mixing bowl and beat to blend.
8
Beat in oil and sugar on medium until combined.
9
Reduce speed to low and add the flour mixture in three batches until just combined.
10
DO NOT OVERMIX.
11
Just barely holding everything together will make a better texture.
12
Fold in the carrots and currants until equally distributed.
13
Pour batter into 12 paper-lined muffin cups, heaping batter on each muffin until all is used.
14
Bake until tops are golden and a toothpick tests clean in the center of a center muffin, about 25 minutes.
15
Remove tin to a wire rack and cool for 10 minutes.
16
Remove muffins and cool completely on rack.

869

kcal

Calories

Fat

119

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: ¾ cup dried currants or ¾ cup raisins, ½ cup cornmeal, ½ cup oat bran, ½ cup chapati flour (whole wheat pastry flour, lighter than red wheat flour), and more.

Yes, Carrot-Currant Spice Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot-Currant Spice Muffins

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