Carrot Raisin Nut Muffins are one of my comfort foods. Sweetened with honey and using whole wheat flour, they are as good as it gets!
In the winter, I normally keep muffins baked and serve them as a snack, an accompaniment for meals and especially with soups. There is nothing like a hot bowl of soup or chili and a muffin. Throw in a salad and well, lets just say, it is some mighty fine eatin’!
To be honest, I try not to do much baking during the summer months!
I know, my poor family.
But, I have a good reason.
My reason – baking heats the house!
It does sound lame but, it is true. When we have moved into what will eventually be the basement of our home, we decided to wait about installing the central air conditioning system until we build the main floor. Hopefully, that will be next year after grape harvest. But, until then, we cool the 1500 sq. ft with a window unit. Oh, it does a good job – unless it gets behind – then, well, forget it! Add a hot oven to an already struggling A/C unit and the house gets really warm. I don’t want to give the wrong impression, I am not a total meany. I do have pity and bake, just not with the frequency that I do in the cooler months.
But, I made an exception. Why? I bought from my affiliate partner some really neat silicone muffin cups that I just had to try! I have looked at them for a long time and finally did it. Yep, I bought them and am totally satisfied. I did an experiment placing some in a muffin tin pan and others on a cookie sheet. They both cooked nicely so now I just use the silicone muffin cups on a cookie sheet – it is even easier because I don’t spill batter on the rim of the pan.
You might wonder about the clean-up of the silicone muffin cups – even that was easy. I first tried placing them in the dishwasher. To be honest, it did not work very well – they fell through the upper rack. So, I turned them inside out and washed them in warm soapy water which worked like a charm.
When my silicone muffin cups arrived from my affiliate, I knew that I had bake something! I went first to the Carrot Raisin Nut Muffins recipe I have had in my recipe basket for years. Then thought, “no, I will look for something else”. But, after looking through recipes, I came back to the Carrot Raisin Nut Muffins. Besides normally having all the ingredients in the pantry, they are quick to whip up and taste delicious!
Carrot Raisin Nut Muffins
Yield 12 muffins
- 1 1/2 c whole wheat flour - preferably sprouted
- 1 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 3/4 c honey or raw sugar
- 2 eggs
- 1/2 c olive oil
- 1 tsp vanilla
- 1/2 tsp salt
- 1 1/2 c. grated carrots
- 1 c. nuts, chopped - pecans, walnuts
- 1 c. raisins
I buy all my herbs,spices and salt from my affiliate partner Starwest Botanicals because of their superior quality. Their herbs & spices are organic, non-irradiated, more aromatic and full flavored than any others.
- Preheat oven to 350 F.
- Mix together the flour, baking soda and cinnamon - set aside.
- In a mixing bowl mix the honey, eggs, oil, vanilla and salt.
- Add the dry ingredients (flour, baking soda and cinnamon) and mix well.
- Add the grated carrots, nuts and raisins and blend until just moistened .
- Fill prepared muffin cups 1/2 - 3/4 full.
- Bake at 350 F for 20 - 25 minutes or until a fork inserted comes out clean.
- Cool on wire racks.