These not-too-sweet carrot muffins from Tracy Kamperdyk Assue, pastry chef at City Limits Diner, are soft inside with a bit of crunch on top and relatively easy to make. Oh, and most important, delicious!
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Photo by Marta Kujawa |
Carrot Muffins
Courtesy Pastry Chef Tracy Kamperdyk Assue, City Limits Diner
(Serves 6)
2½ cups all-purpose flour
2½ tsp baking powder
¼ tsp salt (fine)
9 oz unsalted butter (room temp)
8 oz sugar
5 eggs
2 tsp vanilla extract
1 lb carrots (peeled and grated)
4 oz golden raisins
4 oz walnuts
Preheat oven to 350°F. Sift first three ingredients and set aside. Cream butter and sugar with mixer (using a paddle attachment) until fluffy. Add eggs in three parts (on slow speed), incorporating each part before adding the next addition (scrape bowl with spatula before each addition as well). Add vanilla extract. Add dry ingredients, mixing very slowly. Mix until almost completely combined. Add carrots, raisins, and walnuts. Finish mixing by hand, just enough so everything is combined. Divide into standard-size muffin/cupcake cups and bake for approximately 15 to 20 min or until golden brown.
