Before I was married, the only time I made muffins was on Pesach. I know, it doesn’t make any sense. But every year without fail, my family would pick up a box of Manischewitz kosher l’ Pesach muffin mix and a bag of chocolate chips, and that was the extent of my involvement with muffins.
Let’s just say I’ve since graduated.
I probably made my first batch of “married muffins” — these carrot spice ones — some six weeks after our wedding, as a side dish for a Shabbos lunch at home. I stumbled upon the recipe online somewhere and couldn’t believe how well they came out. I was on to something!
After that, muffins of all varieties became something of a staple in our house. I like them for breakfast, sometimes with a piece of fruit; my husband likes to snack on them at all times of day. Since the flour/sugar ratio is lower than in cookies and other baked goods, muffins are pretty much a win-win. (Especially these, which use real carrots and no chocolate.)
What kind of muffins do you like best?
Yield: 12 regular muffins + 12 mini muffins
- 2 c whole-wheat flour *
- 3/4 c brown sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 tsp nutmeg
- 2 c shredded carrots
- 1/2 apple, shredded or a splash of apple juice
- 3 eggs
- 1/2 c canola oil
- 2 tsp vanilla extract
- 1/3 to 1/2 c raisins
- 1/3 to 1/2 c pecans (optional)
* I almost always substitute whole wheat for white flour (which was used in the original recipe). Even if you usually use white, I’d recommend going for the whole wheat here.
1. Preheat the oven to 350 F/180 C.
2. In a large mixing bowl, combine flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. Add the carrots and apple and mix well.
4. Add eggs, oil, and vanilla and stir until just blended. Gently stir in raisins and pecans, if using.
5. Line muffin tins with paper muffin cups (eliminates clean-up!) and fill most of the way with batter. Bake 22-25 minutes, until firmly set and golden brown on top. Let cool at least 10-15 minutes before eating.