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Carrot-Raisin Muffins

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Ingredients

Adjust Servings:
3-1/4 Cups Flour
1-1/2 Cups Sugar
2 TBS Baking Powder
1-3/4 tsp Kosher Salt
1 tsp Cinnamon
1-1/4 Cup Milk or Milk Substitute
2 Eggs
1 Yolk
2 tsp Vanilla Extract
3/4 Cup Olive Oil
1 Cup Carrots, shredded
1/2 Cup Raisins
1/4 Cup Brown Sugar, optional

Carrot-Raisin Muffins

Perfect for Rosh Hashanah or Anytime

Cuisine:

    Carrot and Raisin Muffins with Cinnamon and a Crisp Brown Sugar Crust that are Super Simple to make

    • 40 Minutes
    • Serves 18
    • Easy

    Ingredients

    Directions

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    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.

    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. Ineveitably, 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!

    Cook and comment.  I’d love to see your pictures, answer your questions and hear your experiences.  If you like my content, please subscribe and follow us on Pinterest, Instagram, Twitter and Facebook.

    #BeTheMasterofMealtime   #CandidlyDelicious

    This recipe also featured on Kosher,com

    Steps

    1
    Done

    Preheat your oven to 400 degrees. Grease a muffin pan with Baking spray or oil and a dusting of flour.

    2
    Done

    In a large bowl, combine Flour, Sugar, Baking Powder, Kosher Salt, Cinnamon and whisk until well mixed.

    3
    Done

    In a separate bowl, add Milk or Milk Substitute, Vanilla Extract, Olive Oil, Eggs and Yolk. Whisk thoroughly.

    4
    Done

    Pour the wet ingredients into the dry ingredients and mix until just combined. The batter should still be a little lumpy.

    5
    Done

    Fold the Carrots and Raisins into the batter using a rubber spatula.

    6
    Done

    Using an old-fashioned ice cream scoop, place a level scoop of batter into each muffin cup.

    7
    Done

    If desired, sprinkle the tops of each muffin with Brown Sugar.

    8
    Done

    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. Serve with coffee or yogurt for a satisfying fall morning breakfast.

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