Ingredientes para 12
4 oz. golden raisins
1/2 cup unsalted butter
1 teaspoon ground cardamom
8 oz. raw carrots, peeled, shredded, then pulsed
1/2 cup buttermilk
2 1/2 cups whole wheat pastry flour
3/4 cup sugar
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
- T. Preparacion → 15 min
- T. Cocinado → 30 min
- Nivel → Facil
1 Note: It is perfectly fine to use leftover cooked carrots to make this recipe. In fact, that is how I started. But once, when I didn't have any cooked carrots on hand, I wondered what the muffins would be like if I used raw carrots. I thought they had a sweeter, fresher taste and a more interesting texture. I use a food processor to first shred, then pulse the carrots until they have a consistency of sand.
2 Preheat the oven to 375 degrees (F).
3 Cover the raisins with boiling water to plump.
4 Melt the butter in a medium saucepan over low heat. Remove from heat and add cardamom.
5 Combine dry ingredients.
6 Add carrots, buttermilk, egg, and drained raisins to the butter in the saucepan. Stir to combine.
7 Add the wet ingredients to the dry ingredients and mix until combined.
8 Fill paper-lined muffin tins. (I fill every other hole in two 12-muffin tins to encourage even baking. Bake for 25 to 30 minutes, until muffins are starting to brown on top.