Nice to have but not necessary
2 cups/500 mL whole wheat flour
1 tsp/5 mL baking powder
1 tsp/5 mL baking soda
1/2 tsp/2 mL salt
1 tsp/5 mL cinnamon
2 Tbsp/30 mL maple syrup
1/2 cup/125 mL cooking oil
1 cup/250 mL finely grated carrot
1 cup/250 mL crushed pineapple, with juice
1/2 cup/125 mL raisins
Preheat oven to 400F/200 C.
Get out your muffin pans and grease them, or get out the paper cupcake liners.
In a large bowl, mix the flour, baking powder, baking soda, salt and cinnamon.
Make a well in the middle.
In a smaller bowl, beat the eggs.
Add the maple syrup and stir till well mixed.
Add the oil, carrot and pineapple.
Stir to mix well.
Pour the carrot mixture into the well in the middle of the dry ingredients.
Stir just enough to barely moisten it all.
Add the raisins.
Stir gently, just enough to mix them in.
(Stop! Don't overmix! The secret of making perfect muffins lies in the stirring. It's okay if there are still some flecks of flour visible. The batter will be lumpy - that's fine! Resist the urge to keep stirring!)
Fill your muffin cups.
Bake for about 20 minutes, or until a toothpick inserted in a muffin comes out clean.
- Use your favourite flour in place of the whole wheat.
- Use honey in place of the maple syrup.
Ideas for making this recipe your own
- Experiment with different dried fruits in place of (or as well as) the raisins.
- If you have a food processor, use it to grate the carrots. You might want to grate a big batch of them while you are at it, and freeze them in 1 cup/250 mL portions for next time!
- If you are out of toothpicks, use a piece of uncooked spaghetti for testing the muffins.
- Don't overmix!
If you enjoy this carrot muffins recipe, you may also like these other easy baking recipes: