Carrot Muffins

Gluten-Free Carrot Muffins Recipe from USA

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 30-40 minutes | Servings: 12

Introduction

Carrot muffins are a delicious and nutritious treat that can be enjoyed for breakfast, as a snack, or even as a dessert. These muffins are packed with flavor from the carrots, pineapple, and raisins, and are sure to be a hit with your family and friends.

History

Carrot muffins have been a popular baked good for many years, with variations of the recipe appearing in cookbooks and kitchens around the world. The combination of carrots, pineapple, and raisins creates a moist and flavorful muffin that is perfect for any occasion.

Ingredients

2.5 cups brown rice flour
2 tsp ground cinnamon
2 tsp baking soda
3 large eggs, lightly beaten
0.25 cup safflower oil
0.33 cup prune purée (see note)
0.75 cup skim milk
0.5 cup granulated sugar
0.5 cup packed brown sugar or honey
2 cups grated carrots
1 cup canned unsweetened crushed pineapple, drained
0.5 cup raisins

How to prepare

Preheat the oven to 350°F (177°C).
Lightly grease and flour 12 standard muffin pan cups.
In a large bowl, mix together the flour, cinnamon, and baking soda.
In a medium bowl, pour in the lightly beaten eggs, oil, prune purée, milk, and both sugars. Mix until thoroughly blended.
Stir in the carrots, pineapple, and raisins.
Add the mixture to the flour mixture and stir just until mixed.
Spoon the batter into the prepared muffin cups, filling them three-quarters full.
Bake until the muffins are springy to the touch and a toothpick inserted in the center comes out clean, for about 30 to 40 minutes.
Let the muffins cool for 5 minutes, then transfer them to a wire rack and let them cool completely.

Variations

Add chopped nuts or coconut for extra texture and flavor.
Substitute the raisins with dried cranberries or chopped dates.
Use whole wheat flour instead of brown rice flour for a heartier muffin.

Notes

Look for puréed prunes in the baking aisle of supermarkets or natural food stores. You also can use prune baby food that doesn’t use additional fillers or thickeners.

Cooking Tips & Tricks

Be sure to grate the carrots finely to ensure they are evenly distributed throughout the muffins.

- Drain the crushed pineapple well to prevent the muffins from becoming too wet.

- Use prune purée as a natural sweetener and to add moisture to the muffins.

- Do not overmix the batter, as this can result in tough muffins.

Serving Suggestions

Carrot muffins can be enjoyed on their own or with a dollop of cream cheese frosting for a sweeter treat. They also pair well with a cup of coffee or tea.

Cooking Techniques

Be sure to mix the wet and dry ingredients until just combined to prevent overmixing.

- Use a muffin pan with liners to easily remove the muffins after baking.

Ingredient Substitutions

Canola oil can be used instead of safflower oil.

- Applesauce can be used in place of prune purée.

- Almond milk can be used instead of skim milk.

Make Ahead Tips

Carrot muffins can be made ahead of time and stored in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 3 months.

Presentation Ideas

Serve carrot muffins on a decorative platter with a sprinkle of powdered sugar or a drizzle of honey for a beautiful presentation.

Pairing Recommendations

Carrot muffins pair well with a cup of hot tea, a glass of milk, or a scoop of vanilla ice cream for a delicious dessert.

Storage and Reheating Instructions

Store leftover carrot muffins in an airtight container at room temperature for up to 3 days. To reheat, place the muffins in a 350°F oven for 5-10 minutes, or microwave for 20-30 seconds.

Nutrition Information

Calories per serving

Each serving of carrot muffins contains approximately 220 calories.

Carbohydrates

Each serving of carrot muffins contains approximately 35 grams of carbohydrates.

Fats

Each serving of carrot muffins contains approximately 6 grams of fat.

Proteins

Each serving of carrot muffins contains approximately 3 grams of protein.

Vitamins and minerals

Carrot muffins are a good source of vitamin A, vitamin C, and potassium.

Alergens

Carrot muffins contain eggs and wheat (brown rice flour), which may be allergens for some individuals.

Summary

Carrot muffins are a nutritious and delicious treat that can be enjoyed as part of a balanced diet. They are a good source of carbohydrates, fats, and proteins, as well as essential vitamins and minerals.

Summary

Carrot muffins are a tasty and nutritious treat that can be enjoyed any time of day. Packed with carrots, pineapple, and raisins, these muffins are sure to be a hit with your family and friends.

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for Carrot Muffins. It was a warm summer day, and I was visiting my dear friend Martha for one of our weekly coffee dates. Martha was always trying out new recipes and she loved to share her culinary creations with me.

On this particular day, as I walked into Martha's kitchen, the sweet aroma of freshly baked muffins greeted me. I couldn't help but ask her what she had made. Martha smiled and handed me a warm Carrot Muffin. It was love at first bite. The muffin was moist, delicious, and bursting with the flavors of carrots, cinnamon, and nutmeg. I knew right then and there that I had to learn how to make it myself.

Martha was more than happy to share the recipe with me. She explained that she had come across it in an old cookbook that she had inherited from her grandmother. The recipe was simple and easy to follow, but Martha had added her own twist to it by incorporating walnuts and raisins for an extra crunch and sweetness.

I quickly jotted down the ingredients and instructions in my trusty recipe notebook, making sure to add Martha's modifications. From that day on, Carrot Muffins became a staple in my baking repertoire.

As the years went by, I continued to refine the recipe, tweaking the measurements and experimenting with different variations. I even shared it with my own family, who loved it just as much as I did. Carrot Muffins became a comfort food for us, reminding us of the warm memories spent in Martha's kitchen.

But it wasn't just Martha's recipe that inspired me to perfect my Carrot Muffins. Over the years, I had collected various recipes from different people and places, each contributing their own unique touch to my culinary creations.

One summer, while visiting my sister in the countryside, I stumbled upon a small farmers market where local vendors were selling fresh produce. One friendly vendor offered me a taste of her homemade Carrot Muffins, which were made with carrots straight from her garden. The muffins were moist and bursting with the flavors of fresh carrots, making them stand out from the rest. I couldn't resist asking for the recipe, and the vendor gladly shared it with me.

I returned home with a bag full of fresh carrots and immediately set to work on recreating the vendor's recipe. I added a touch of lemon zest and a sprinkle of nutmeg to enhance the flavors of the carrots, giving the muffins a bright and citrusy kick. The result was a batch of Carrot Muffins that were bursting with freshness and flavor, reminiscent of the sunny days spent at the farmers market.

As I continued to experiment with different recipes and ingredients, my love for cooking and baking grew stronger. I found joy in creating delicious meals and treats for my loved ones, using the recipes and techniques that I had learned from the people and places that had inspired me.

And so, my recipe for Carrot Muffins became a culmination of all the memories and experiences that I had collected over the years. It was a reflection of the love, passion, and creativity that I poured into my cooking, a testament to the joy that sharing good food with others brought me.

As I sit here, surrounded by the comforting aroma of freshly baked Carrot Muffins, I am reminded of the journey that led me to this moment. The memories of Martha's kitchen, the farmers market, and all the wonderful people who have influenced my cooking dance through my mind, filling me with gratitude and warmth.

And as I take a bite of a warm Carrot Muffin, I know that this recipe will continue to be a part of my culinary legacy, passed down through the generations as a reminder of the love and joy that food can bring.