Martha Stewart Carrot Raisin Muffins Recipe
Are you looking for the best Martha Stewart Carrot Raisin Muffins Recipe? This treat is perfect for a cozy morning breakfast.
Equipment
- Standard muffin tin.
- Large Mixing Bowl
- Medium mixing bowl
- Box grater.
- Wire cooling rack
Ingredients
- 1.5 cups ALL-PURPOSE FLOUR
- 1 tsp BAKING SODA
- 1 tsp GROUND CINNAMON
- 0.5 tsp SALT
- 0.5 cup VEGETABLE OIL
- 0.75 cup BROWN SUGAR
- 2 large EGGS
- 1.5 cups GRATED CARROTS
- 0.5 cup RAISINS
Instructions
- Preheat your oven to 375 degrees Fahrenheit now. Line your muffin tin with paper liners. This prevents the batter from sticking to the pan.
- Whisk the flour, baking soda, and cinnamon together. Add the salt to the large mixing bowl. Mix them until everything is combined very well.
- In a different bowl, whisk the eggs and oil. Add the brown sugar to the wet mixture. Stir until the sugar dissolves into the liquid.
- Pour the wet ingredients into the dry flour mix. Stir gently with a large wooden spoon. Do not overmix the batter at this stage.
- Fold in the grated carrots and the raisins now. Distribute them evenly throughout the thick batter. Use a gentle folding motion with your spatula.
- Scoop the batter into the prepared muffin tin. Fill each cup about three-quarters of the way full. This allows room for the muffins to rise.
- Bake the muffins for about twenty minutes total. A toothpick should come out clean from the center. Let them cool in the pan for five minutes.
Notes
- Use fresh carrots rather than pre-shredded bags.
- Do not overmix the batter to keep it light.
- Soak raisins in warm water to make them plump.
- Measure your flour using the spoon and level method.
- Make sure your eggs are at room temperature first.