This easy and delicious recipe is also from Matthew Locricchio’s new cookbook, Teen Cuisine, and it is one you can easily make on a weekend morning. Warm, tasty muffins are a great way to begin any day, and you can mix up the batter in 10 minutes and bake them in 20 more.
The recipe calls for turbinado sugar (available at Stop and Shop and Village Market) but you can use ordinary brown or white sugar instead. It also suggests spelt flour, but notes that ordinary unbleached (King Arthur) flour works just as well. It mentions whole wheat pastry flour, and we found King Arthur White Whole Wheat Flour at Stop and Shop, which makes great, light muffins. Note that you also need plain yoghurt.
While you can make 6 huge muffins with a large muffin pan (6 3-1/2 inch holes), you can make equally good muffins using a standard 12-muffin pan, and the liners are easier to find.
- 4 medium size carrots
- 1 orange
- 1 ¼ cups spelt flour or unbleached all-purpose flour
- ¾ cup whole wheat pastry flour
- ¾ cup raw (turbinado) or granulated sugar
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp salt
- 2 large eggs, lightly beaten
- ¼ cup molasses
- ½ cup safflower (or canola) oil
- ¼ cup plain whole-milk yoghurt
- 1 tsp vanilla extract
- Muffin tin liners and a muffin pan
- Preheat the oven to 400 F.
- Line the muffin pan with the muffin liners.
- Wash and peel the carrots and grate them using a hand grater or food processor.
- Wash the orange and scrape off 1 Tb of zest using a small grater.
- Cut the orange and squeeze out about ¼ cup of juice.
- Mix the carrots, juice and zest and set aside.
- Combine the white and whole wheat flours, sugar, baking soda, baking powder, cinnamon and salt in a bowl and mix briefly with a whisk.
- Add the carrot mixture and the slightly beaten eggs, molasses, oil, vanilla and yoghurt.
- Mix lightly until the flour has been absorbed, but don’t overmix.
- Spoon the batter into the muffin cups, dividing it equally. It is convenient to use a 1/3 cup measuring up or a large cookie scoop to fill the muffin cups.
- Bake on the middle rack of an oven at 400 F for about 20 minutes, until a toothpick comes out clean.
- Let the muffins cool briefly and lift them out of the pan. Serve hot with jam or butter.
- Glazed pork tenderloin with molasses and balsamic vinegar
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