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Carrot-Currant Muffins
Credit:
Yunhee Kim
Recipe Summary
prep: 20 mins
total: 1 hr 25 mins
Yield: Makes 14
Ingredients
Ingredient Checklist
Vegetable oil cooking spray
1 cup all-purpose flour
3/4 cup whole-wheat flour
3/4 cup sugar
2 1/2 teaspoons baking powder
Coarse salt
1/4 teaspoon ground cinnamon
1 cup plain low-fat yogurt
1/4 cup vegetable oil
2 large eggs, plus 2 large egg whites
2 cups grated carrots (from about 2 large carrots)
1/2 cup dried currants
Variations
Parsnip-Rosemary Variation: For a more savory combination, omit the cinnamon, carrots, and currants. Fold in 1 cup grated parsnip (from 2 medium parsnips) and 3/4 teaspoon chopped fresh rosemary at the end of step 2. Sprinkle each muffin with a pinch of coarse salt before baking.
Gallery
Carrot-Currant Muffins
Credit:
Yunhee Kim
Recipe Summary
prep: 20 mins
total: 1 hr 25 mins
Yield: Makes 14
Gallery
Carrot-Currant Muffins
Credit:
Yunhee Kim
Carrot-Currant Muffins
Credit:
Yunhee Kim
Carrot-Currant Muffins
Recipe Summary
prep: 20 mins
total: 1 hr 25 mins
Yield: Makes 14
Recipe Summary
prep: 20 mins
total: 1 hr 25 mins
Yield: Makes 14
prep: 20 mins
total: 1 hr 25 mins
prep:
20 mins
total:
1 hr 25 mins
Yield: Makes 14
Makes 14
Ingredients
Ingredients
- Vegetable oil cooking spray
- 1 cup all-purpose flour
- 3/4 cup whole-wheat flour
- 3/4 cup sugar
- 2 1/2 teaspoons baking powder
- Coarse salt
- 1/4 teaspoon ground cinnamon
- 1 cup plain low-fat yogurt
- 1/4 cup vegetable oil
- 2 large eggs, plus 2 large egg whites
- 2 cups grated carrots (from about 2 large carrots)
- 1/2 cup dried currants
Directions
Preheat oven to 350 degrees. Line 14 cups of two 12-cup muffin tins with baking cups, and lightly coat each with cooking spray.
Whisk together flours, sugar, baking powder, 1/2 teaspoon salt, and the cinnamon in a large bowl. Whisk together yogurt, oil, eggs, and egg whites in a medium bowl. Fold yogurt mixture into flour mixture, then gently fold in carrots and currants until combined.
Spoon batter into baking cups until each is three-quarters full. Bake until a toothpick inserted into the center of each comes out clean, about 25 minutes. Transfer pans to wire racks, and let cool for 10 minutes. Turn out muffins onto racks, and let cool completely.
Variations
Parsnip-Rosemary Variation: For a more savory combination, omit the cinnamon, carrots, and currants. Fold in 1 cup grated parsnip (from 2 medium parsnips) and 3/4 teaspoon chopped fresh rosemary at the end of step 2. Sprinkle each muffin with a pinch of coarse salt before baking.
Variations
Parsnip-Rosemary Variation: For a more savory combination, omit the cinnamon, carrots, and currants. Fold in 1 cup grated parsnip (from 2 medium parsnips) and 3/4 teaspoon chopped fresh rosemary at the end of step 2. Sprinkle each muffin with a pinch of coarse salt before baking.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Carrot-Currant Muffins
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Carrot-Currant Muffins
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
