Carrots are one of those cool-weather, storage-friendly crops that are readily available in winter. One of the farms near me grows them year-round, but the winter ones are most delicious.
These muffins are one of my favorite recipes for sweet winter carrots.
- 4 tablespoons cold butter, cut into bits, plus more butter for the muffin tin
- 1 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 cup dark brown sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup orange juice
- 1 tablespoon grated orange zest or 1 teaspoon dried orange peel
- 1 egg
- 1 cup grated carrots
- 1/2 cup chopped hazelnuts
1. Preheat the oven to 400 degrees F. Grease a 12-cup muffin tin and line it with paper or foil muffin cups if you like.
2. Mix together the dry ingredients. Using a fork, cut the butter bits into the dry ingredients until there are no butter pieces bigger than a small pea.
3. Beat together the juice, zest, and egg. Make a well in the center of the dry ingredients and pour the wet ingredients into it. Fold the wet ingredients into the dry ones just enough to moisten the dry ingredients. The batter should be lumpy, not smooth.
4. Fold the carrots and nuts into the batter. Divide the batter among the 12 muffin cups. Bake for about 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Remove from the oven and let the muffins sit for 5 minutes before taking them out of the tin. Serve warm.
For a ginger variation, substitute 1 tablespoon minced fresh ginger or 1 teaspoon ground ginger for the orange zest.