MIRACLE CARROT MUFFINS
“Very moist and tender without an egg. Serve with or without Orange Zest Cream Cheese Spread.” by Charlene E
1 c. Sugar
¼ C. Butter
1 ¼ C. Shredded Carrots.
1 C. Raisins
1 tsp.each Kosher salt, Cinnamon, and Ground Allspice
¼ tsp. Ground Cloves
1 1/3 C. Water
1 C. Unbleached Flour
1 C. Whole Wheat Flour
1 tsp.each Baking Powder and Baking Soda
Optional: 4 oz. Cream Cheese and 1 T. Orange Zest
1. Preheat oven to 375 degrees. Put sugar, butter, carrots, raisins, salt, spices and water into medium saucepan. Heat over high heat, stirring occasionally, just until mixture comes to a boil.
2. Whisk flours, baking powder and baking soda together in a medium bowl. Pour in warm carrot mixture.
3. Stir to combine, but do not overmix.
4. Spoon mixture into greased muffin pan, or use muffin papers.
5. Bake until browned and toothpick inserted into a muffin comes out clean, about 15 minutes. Let cool.
Optional: Combine cream cheese with orange zest and serve with muffins
