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Carrot-Raisin Muffins

Monday, 17 February 2014 20:45  by Jessica W.

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


  1. Position a rack in the lower third of the oven and preheat to 350 degrees F.
  2. Lightly spray 12 muffin cups with vegetable oil or line them with paper muffin cups.
  3. Sift the flower, baking powder, baking soda, salt and cinnamon together in a large mixing bowl.
  4. In a medium bowl, whisk together the eggs, oil, molasses and granulated sugar.
  5. Pour the wet ingredients over the dry ingredients and mix just until combined.
  6. Fold in the carrots and raisins with as few gentle strokes as possible.
  7. With a large ice cream scoop or spoon, scoop the batter into the prepared muffin cups, filling them two-thirds full.
  8. Sprinkle the tops with turbinado sugar.
  9. Bake for 20 to 25 minutes, until the muffins are golden.
  10. The tops should be firm to the touch and a toothpick inserted in the center of a muffin should come out clean.
  11. Remove from the oven and let cool 10 minutes.
  12. Turn the muffins out of the pan and serve warm.
  13. Muffins can be stored in an airtight container for up to two days.

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