Shelly's Recipe

Carrot and Apple Muffins

Category: Muffins

2 1/2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2/3 cup light brown sugar, packed
2/3 cup sugar
4 large eggs
1/2 cup canola oil
2 teaspoons vanilla extract
3/4 pound carrots, peeled and finely grated
1 cup applesauce
1/2 cup golden raisins
3/4 cup chopped pecans, lightly toasted
Confectioner’s sugar for dusting

Preheat the oven to 375. Line 24 muffin cups with paper liners. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
In the bowl of an electric mixer fitted with the paddle attachment, mix both sugars with the eggs at medium speed until well combined, 2-3 minutes. Mix in the oil and the vanilla.

Stir the carrots, applesauce and raisins (if using) into the wet ingredients until thoroughly incorporated. Stir in the pecans (if using). Add the dry ingredients to the wet ingredients, mixing until just combined.
Spoon the batter into the muffin cups, filling them almost to the top. Bake the muffins for 18 minutes, until a toothpick inserted into the center emerges clean. Cool the muffins for 5 minutes in the pans and then transfer to a wire rack to cool completely. Dust with confectioners sugar after transferring to wire rack (when slightly cooled).