These filling muffins get their warming sweetness from the addition of molasses and cinnamon. They are great stored in the freezer for those days when you need a quick and easy breakfast.
- 1 ¼ cup unbleached all-purpose flour
- ¾ teaspoon baking powder, aluminum free
- ¾ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ¾ teaspoon ground cinnamon
- 2 large eggs, at room temperature
- ½ cup vegetable oil
- ¼ cup blackstrap molasses
- ¾ cup granulated sugar
- 1 ½ cups firmly packed grated carrots
- ¼ cup golden raisins
- Turbinado sugar, for sprinkling
- Position a rack in the lower third of the oven and preheat to 350 degrees F.
- Lightly spray 12 muffin cups with vegetable oil or line them with paper muffin cups.
- Sift the flower, baking powder, baking soda, salt and cinnamon together in a large mixing bowl.
- In a medium bowl, whisk together the eggs, oil, molasses and granulated sugar.
- Pour the wet ingredients over the dry ingredients and mix just until combined.
- Fold in the carrots and raisins with as few gentle strokes as possible.
- With a large ice cream scoop or spoon, scoop the batter into the prepared muffin cups, filling them two-thirds full.
- Sprinkle the tops with turbinado sugar.
- Bake for 20 to 25 minutes, until the muffins are golden.
- The tops should be firm to the touch and a toothpick inserted in the center of a muffin should come out clean.
- Remove from the oven and let cool 10 minutes.
- Turn the muffins out of the pan and serve warm.
- Muffins can be stored in an airtight container for up to two days.