These muffins are substantial. They pull their flavor from the earth rather than the sugar jar. The molasses provides a deep, mineral sweetness that white sugar lacks, giving the crumb a heavy, satisfying quality.
We use whole wheat flour and shredded carrots to create a texture that is dense rather than airy. It is closer to a breakfast bread than a cupcake. The spices are subtle, just a hint of pumpkin pie spice to warm the throat, while the raisins offer small pockets of concentrated sweetness in the dark batter.
This is a recipe for a working morning. It pairs well with strong black tea or coffee, offering enough sustenance to carry you through the early hours of the day.
The Recipe
Yields: 1 dozen | Prep time: 15 minutes | Cook time: 15 minutes
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon pumpkin pie spice
- 3/4 cup finely shredded carrots
- 1/3 cup raisins
- 1 egg, beaten
- 1 cup skim milk
- 2 tablespoons vegetable oil
- 2 tablespoons molasses
- Vegetable cooking spray
Instructions
1. Prepare the Dry Mix Preheat your oven to 425°F (220°C). In a large mixing bowl, combine the all-purpose flour, whole wheat flour, baking powder, salt, and pumpkin pie spice. Stir in the shredded carrots and raisins, ensuring they are coated with the flour mixture. This helps prevent them from sinking to the bottom of the muffins. Make a well in the center of the mixture.
2. Mix the Liquids In a separate small bowl or measuring cup, whisk together the beaten egg, skim milk, vegetable oil, and molasses. Whisk until the thick molasses is fully dissolved into the milk.
3. Combine Pour the liquid mixture into the well of dry ingredients. Stir just until moistened. The batter will be thick and somewhat lumpy. Do not overmix.
4. Bake Coat a muffin pan with vegetable cooking spray. Spoon the batter into the muffin cups, filling them about three-fourths full. Bake for 15 minutes, or until the tops are lightly browned and firm to the touch.
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Carrot & Molasses Muffins
These Carrot & Molasses Muffins pull their flavor from the earth. Sweetened with molasses and made with whole wheat flour, they have a deep, mineral sweetness and a dense texture. They are packed with shredded carrots and raisins for a filling breakfast. An ad-free recipe from Willowgold Farms.
Ingredients
Instructions
Prepare the Dry Mix
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Preheat your oven to 425°F (220°C). In a large mixing bowl, combine the all-purpose flour, whole wheat flour, baking powder, salt, and pumpkin pie spice. Stir in the shredded carrots and raisins, ensuring they are coated with the flour mixture. This helps prevent them from sinking to the bottom of the muffins. Make a well in the center of the mixture.
Mix the Liquids
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In a separate small bowl or measuring cup, whisk together the beaten egg, skim milk, vegetable oil, and molasses. Whisk until the thick molasses is fully dissolved into the milk.
Combine
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Pour the liquid mixture into the well of dry ingredients. Stir just until moistened. The batter will be thick and somewhat lumpy. Do not overmix.
Bake
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Coat a muffin pan with vegetable cooking spray. Spoon the batter into the muffin cups, filling them about three-fourths full. Bake for 15 minutes, or until the tops are lightly browned and firm to the touch.
