These muffins became an instant family favorite long before I even had a family. A long time ago Professor Incredulous and I went to a wedding in Rhode Island, staying at a lovely, homey bed and breakfast. The house-wife/hostess presented an unusually generous breakfast, but what totally captured me were these delicious, everything-in-the-pantry muffins. She kindly shared the recipe, and I’ve since tweaked it to my liking (reducing the sugar considerably, adding more nuts, replacing some of the white flour with whole wheat, and in the summer replacing half the carrots with zucchini.) Now is a good time to make them, as carrots and zucchini are in abundance in the garden.
SPICED CARROT-ZUCCHINI MUFFINS
Preheat oven to 375º.
Line 18 muffin cups with paper liners, or alternatively grease them with butter.
In a large bowl, mix together
1 cup flour
1 cup whole wheat flour
1 Tbs baking powder
1 Tbs cinnamon
¼ tsp each of cloves, nutmeg, ginger, and salt
To this mixture add and mix in
¾ cup packed dark (or light) brown sugar
½ cup granulated sugar
1 cup sweetened, shredded coconut
1 ½ cups grated carrot, OR ¾ cup shredded carrot and ¾ cup shredded zucchini
1 cup raisins
1 small apple, peeled, cored, coarsely chopped
¾ cup chopped walnuts or pecans
In a separate bowl, whisk together
1 cup vegetable oil
3 large eggs
1 Tbs vanilla
Add the wet mixture to the dry ingredients, stirring just until all the dry ingredients are moistened. Scoop into the muffins tins, and bake for 20-25 minutes, or until done. They will last for several days, and also freeze well.