Monday, August 14, 2017

Carrot Raisin Walnut Muffins

As a guest at Valerie's this afternoon, my very favorite part of the day was her comment,
"I accidentally bought this gold lined muffin tin at Williams Sonoma."

I laughed and laughed and laughed. That's my new motto,
"I accidentally bought this today..."

Anyway, we grated fresh carrots from the garden, we whisked together some batter, and scanned the cupboards for the molasses everyone has lurking in the deep, dark corners of their pantry.

And we made muffins.
Moist muffins.
Delicious muffins.
Morning Glory muffins.

Carrot Raisin Walnut Muffins

1 cup freshly grated carrots
1 cup raisins
1 cup walnuts, chopped
1 cup white sugar
1 cup olive oil
3 large eggs
1 tsp. vanilla extract
1 1/2 cup all purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. kosher salt

Preheat oven to 375 degrees.
Whisk together the dry ingredients and set aside. 
In a separate bowl, beat together the sugar, oil, eggs, and vanilla. Fold in the carrots, raisins, and walnuts.
In small portions, add the dry mixture to the wet, dispersedly evenly.
Once everything is combined, full sprayed muffin tins or paper lined muffin tins 3/4 way full and bake for 25 minutes.
Cool slightly before serving.

Read more about me, Ashley Sara, and my foodie adventures at Craving4More!

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