These Carrot Raisin muffins are perfect for a Rosh Hashanah breakfast or snack. They are crispy on top and light and fluffy in the middle and full of warm cinnamon flavor with carrots and sweet raisins. It all started with my toddler.
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My extremely picky 3 year old absolutely refuses to eat fruit. I can only get him to eat raisins or applesauce. For some reason, he just doesn’t realize those are fruit. Whenever I make muffins, he asks excitedly what flavor they are. Inevitably, the answer is some sort of fruit. He walks sadly away. So, I finally asked him. “What kind of muffins would YOU enjoy?” His answer was Carrot.
So, I thought about that for a bit. And I came up with these tzimmes-inspired muffins just in time for the High Holidays. And the best part? They aced the toddler test! He was so happy that I made muffins just for him. I love it when I can use food to show my family how much I love them!
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This recipe also featured on Kosher,com
Jump to RecipeServes: 22 Prep Time: 15 Minutes Cook Time: 25 Minutes
Ingredients:
- 3-¼ Cups Flour
- 1-½ Cups Sugar
- 2 Tablespoons Baking Powder
- 1-¾ teaspoons Kosher Salt
- 1 teaspoon Cinnamon
- 1-¼ Cups Non-dairy Milk
- 2 Eggs
- 1 Yolk
- 2 teaspoons Vanilla Extract
- ¾ Cups Olive Oil
- 1 Cups Carrots, shredded
- ½ Cups Raisins
- ¼ Cups Brown Sugar (optional)
Instructions:
- Preheat your oven to 400 degrees. Grease a muffin pan with Baking spray or oil and a dusting of flour.
- In a large bowl, combine Flour, Sugar, Baking Powder, Kosher Salt, Cinnamon and whisk until well mixed.
- In a separate bowl, add Milk or Milk Substitute, Vanilla Extract, Olive Oil, Eggs and Yolk. Whisk thoroughly.
- Pour the wet ingredients into the dry ingredients and mix until just combined. The batter should still be a little lumpy.
- Fold the Carrots and Raisins into the batter using a rubber spatula.
- Using an old-fashioned ice cream scoop, place a level scoop of batter into each muffin cup.
- If desired, sprinkle the tops of each muffin with Brown Sugar.
- Bake at 400 for 20-25 minutes. Tops should crack and a toothpick should come out clean when inserted into the center of the middle muffin. Let cool in the pan for 5-10 minutes. Then the muffins should be easy to remove and place on a cooling rack to finish cooling.
Carrot Raisin Muffins
Ingredients
- 3-¼ Cups Flour
- 1-½ Cups Sugar
- 2 Tablespoons Baking Powder
- 1-¾ teaspoons Kosher Salt
- 1 teaspoon Cinnamon
- 1-¼ Cups Non-dairy Milk
- 2 Eggs
- 1 Yolk
- 2 teaspoons Vanilla Extract
- ¾ Cups Olive Oil
- 1 Cups Carrots shredded
- ½ Cups Raisins
- ¼ Cups Brown Sugar optional
Instructions
- Preheat your oven to 400 degrees. Grease a muffin pan with Baking spray or oil and a dusting of flour.
- In a large bowl, combine Flour, Sugar, Baking Powder, Kosher Salt, Cinnamon and whisk until well mixed.
- In a separate bowl, add Milk or Milk Substitute, Vanilla Extract, Olive Oil, Eggs and Yolk. Whisk thoroughly.
- Pour the wet ingredients into the dry ingredients and mix until just combined. The batter should still be a little lumpy.
- Fold the Carrots and Raisins into the batter using a rubber spatula.
- Using an old-fashioned ice cream scoop, place a level scoop of batter into each muffin cup.
- If desired, sprinkle the tops of each muffin with Brown Sugar.
- Bake at 400 for 20-25 minutes. Tops should crack and a toothpick should come out clean when inserted into the center of the middle muffin. Let cool in the pan for 5-10 minutes. Then the muffins should be easy to remove and place on a cooling rack to finish cooling.
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