I always make a few carrot dishes for Rosh Hashanah. It's tradition!
Most often it's soup, sometimes a side dish.
This year I baked carrot muffins. Big breakfast winner for everyone, especially the grandkids.
Freezable too, so you can have them on hand whenever you might have a need. Like Hallowe'en, Thanksgiving weekend.
Carrot Spice and Honey Muffins
- 6 tablespoons unsalted butter
- 2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1-1/2 teaspoons ground cinnamon
- 1/2 teaspoon grated nutmeg
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1/2 cup firmly packed light brown sugar
- 1 cup plain yogurt
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 2 cups shredded carrots
- 1/2 cup golden raisins
Preheat the oven to 375 degrees. Lightly grease 12 muffin tins. Melt the butter and set it aside to cool. In a large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Set aside. In another bowl, whisk the eggs, brown sugar, yogurt, honey, cooled butter and vanilla extract. Add the liquid mixture to the flour mixture and stir gently just until blended. Fold in the carrots and raisins. Spoon the batter into the prepared muffin tins. Bake for about 20 minutes or until a toothpick inserted into the center comes out clean and the muffins are golden brown. Let cool in the tins for 2-3 minutes, then remove the muffins to a rack to cool.
Makes 12