I’ve gotten really into making muffins lately. I have made them 4 times in the past couple weeks and I think it mostly has to do with the fact that I can keep a few at home for the mr and ship the rest off to Barb’s place or give some to the littles or who ever wants one. Muffins are easier to share then, let say, a whole loaf of sweet bread. No knife required. Plus muffins are dang easy and you can basically turn anything, sweet or savory, into a muffin. So yeah, muffins are great!
These here carrot orange muffins are basically little carrot cakes that are heavy on the orange and do not have frosting. With that said, you could frost these and I am sure you would be happy about it. But for the sake of keeping them muffins, skip the frosting.
Now to the muffins!
The stuff. Flour, salt, baking powder and soda. Brown sugar, milk, cinnamon and ginger. Apple cider vinegar, oil, and walnuts. An orange, a couple carrots, and a little raw sugar.
Grate up the carrots. Try to use the finest grate you have.
Now make it a batter. Place carrots into a big bowl with oil and brown sugar Mix until completely incorporated. Add in the juice of half the orange. In separate bowl mix together all the dry ingredients then dump them into the bowl with the set. Add in orange zest and milk and gently fold together until completely incorporated. Oh, then fold in walnuts.
Scoop batter into well greased muffin cups then sprinkle tops with raw sugar.
Pop into hot oven and bake for 20ish minutes.
Once a nice brown and a tester poked into one comes out clean, well they are done so take them out of the oven.
Pop muffins out of pan and let cool on a wire rack.
And then eat one. Or two because you made them and you can.
-C
Carrot Orange Muffins
makes 12 regular sized muffins
1 cup all purpose flour
1 cup white whole wheat flour
1/2 teaspoon salt
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon round ginger
1 1/2 teaspoons cinnamon
2 medium sized carrots (1 1/2 cups finely grated carrots)
1/2 cup packed brown sugar
1/2 cup oil
3/4 cup plant milk
1 tablespoon apple cider vinegar
1/2 cup walnuts
1 medium sized orange (zest and juice of half orange )
2-3 tablespoons raw sugar (for sprinkling on top)
Preheat oven to 375
First add the apple cider vinegar to your milk and mix around. Then grate the carrots so you have 1 1/2 cups. Place carrots into a large bowl along with the brown sugar, oil, and juice of half the orange. (Zest the whole orange before you cut in half!) Mix until completely incorporated. In a separate bowl mix the flours, baking soda and powder, salt, and cinnamon and ginger together then dump into the wet along with the orange zest. Fold it all together a few time then pour in the milk and continue to gently fold until completely incorporated. Lastly, fold in walnuts.
Grease (or line) a standard 12 cup muffin pan and evenly disputed batter between the 12 cups. Sprinkle the tops with the raw sugar.
Pop into the oven and bake for 20-22 minutes or unit brown and puffed and a tester poked into one comes out clean.
Once baked, remove from oven then remove the muffins from pan. Let cool on a wire rack and eat at your leisure.
Muffins can be stored in airtight container for 3-4 days on counter or place in fridge for around a week. Can also freeze them but why? Just eat them.