Recipe: carrot cake muffins
1 cup unbleached all-purpose white flour
1 1/2 cups whole-wheat pastry flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon ground allspice
2 cups firmly packed finely grated carrots
1 cup honey, liquefied in microwave (30 seconds)
Juice of 1 large orange
1/2 cup crushed or chopped pineapple, drained
1/4 cup light olive oil
2 teaspoons vanilla extract
3/4 cup Diamond walnuts, chopped
Preheat oven to 350°F. Generously butter a 12-cup muffin pan or line with paper baking cups.
In medium bowl, whisk together all-purpose flour, whole wheat flour, baking soda, cinnamon and allspice.
In large bowl, using a large spoon, stir together carrots, honey, orange juice, pineapple, oil and vanilla. Add flour mixture and mix just until dry ingredients are moistened (do not over mix). Stir in walnuts.
Spoon batter into muffin cups, using about 2/3 cup batter for each. Bake until dark golden and a toothpick inserted into the center of the muffin comes out clean, about 30 minutes.
Let sit in the pan for 5 minutes. Transfer to a wire rack. Serve warm or at room temperature. Store in an airtight container for up to 2 days.
Yield: 12 muffins
NOTE: You can also pour the batter into a nonstick 8-inch-square baking pan and bake for 45-60 minutes until a knife inserted in the center comes out clean. Remove from oven, let cool slightly, cut into 12 pieces, and serve.
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