I had originally made these last year, and I loved them! The texture was perfectly muffin-like, yet tasted like carrot cake. When we got all those carrots in our Local Box last week, I knew I had to make them again.
Adapted from Baked Alaska
- 2 c. all-purpose flour
- 1/2 c. sugar
- 1 Tbsp. baking powder
- 1-1/2 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/2 tsp. ground cloves
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1/3 c. packed light brown sugar
- 2/3 c. vegetable oil
- 2 large eggs
- 1/2 c. milk (I used skim, but the original recipe called for whole. Skim was fine.)
- 1/4 c. maple syrup
- 1 tsp. vanilla
- 1 c. shredded carrots (about 3)
- 2/3 c. chopped walnuts (The original recipe toasted them, but I was lazy.)
- Pam spray
- Preheat the oven to 375 degrees.
- In a large bowl, mix together the flour, sugar, baking powder, cinnamon, ginger, cloves, baking soda, salt, and brown sugar.
- In another bowl, mix the oil, eggs, milk, maple syrup, and vanilla.
- Pour the liquid ingredients over the dry ingredients and fold together to combine.
- Stir in the carrots and nuts.
- Lightly grease the 12 molds in a regular-size muffin pan with Pam spray and divide the batter evenly among the muffin molds.
- Bake for about 20 minutes, or until a thin knife inserted into the center of the muffins comes out clean.
- Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.