Dolce Mangia
Sweet Eats
Carrot Muffins

2 c flour
1/2 t baking powder
1/2 t baking soda
1/2 t salt
1/2 c raisins
1/2 chopped walnuts
grated zest of 1 orange
1 egg
1 1/4 c buttermilk
1/2 c packed light brown sugar
1/3 c vegetable oil
1/2 c packed grated carrot

1/4 c flour
1/4 c light brown sugar
1/4 t cinnamon
2 T unsalted butter

Preheat oven to 400 degrees. Line muffin pan with paper liners. Sift flour, baking powder, baking soda and salt in a mixing bowl. Stir in raisins, walnuts and orange zest. In a small bowl, whisk the egg, buttermilk, brown sugar and oil. Make a well in the dry mixture and pour the egg mixture into the well. Stir. Blend in carrots. Put batter into muffin pan. Cover with crumb topping.* Bake for 20 minutes or till golden. Cool on wire rack.

*Combine dry crumb topping ingredients. Cut cold butter into pieces and rub into dry ingredients till you have a gravel texture.

Time: 45 minutes   Makes: 12

These are my favorite carrot muffins. They come out so moist and are not sicky sweet. They are great for Easter morning!!

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