Quick & Easy came out in the end of 2009 and is full of healthier versions of “comfort foods” – definitely a book to pick up! Also check out Alicia’s website.
I saw the recipe for Carrot and Raisin Muffins on page 59 and had to try them. I ♥ carrot-cakey muffins – I can claim I am being healthy while having dessert ;-)And if one put frosting on them they would pass for a carrot cake cupcake. Moist and tasty – although do note that the recipe did not call for salt. If you like salt you may want to add some (¼ tsp?) to give it a bit more punch.
Changes made? The recipe called for half each of all-purpose flour and whole wheat pastry flour, I used all all-purpose flour. I substituted original almond milk for the soy milk as well.
Carrot and Raisin Pecan Muffins
- 1 cup all-purpose flour
- ½ cup flax-seed meal
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ½ tsp freshly ground nutmeg
- 1/3 cup granulated sugar
- 1 cup original almond milk (plain)
- ¼ cup canola oil
- 1 tsp pure vanilla extract
- 2 cups grated carrots (peeled first)
- ¾ cup raisins, soaked in hot water for 10 minutes and drained well
- ½ cup finely diced pecans
Preheat the oven to 400º and line a 12 muffin tin with paper liners.
Sift the flour through sugar into a large mixing bowl.
Whisk the almond milk, oil and vanilla together, pour it over the dry and whisk till incorporated. Add in the carrots, raisins and pecans, stir in.
Divide evenly between the muffin cups and bake for 20 to 25 minutes, or until a toothpick comes out clean.
Let cool a bit, then move to a cooling rack.
Makes 12 muffins.
Note – A mini food chopper works great for mincing down the pecans.