carrot muffin

PJ Hamel’s selected carrot muffins combine grated carrots with golden raisins and diced walnuts in a tender, lightly sweet batter. Ground cinnamon and ginger season this version, with the carrots contributing their own sweetness.

All-purpose flour, granulated sugar, the selected light brown sugar, baking powder, baking soda, ground spices and table salt are whisked together. Golden raisins and the selected walnuts are included in this dry mixture.

The two eggs are whisked separately with water and vegetable oil. These wet ingredients are stirred into the dry mixture before the grated carrots are incorporated, using gentle stirring to keep the muffins tender.

The batter fills greased muffin cups almost to the top and bakes until a tester comes out clean. The muffins rest briefly in the pan before transferring to a rack to finish cooling completely.

The baker offers two optional sweet finishes: coarse white sugar sprinkled on the batter before baking, or a light drizzle of honey just before serving. These finishes accompany the carrot, raisin and walnut flavours of the muffin itself.