Busy Saturday morning? Make these in 30 minutes start to finish – a quick, handheld breakfast you can eat on the go!
2 cups of flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
2/3 cup light brown sugar
1 cup buttermilk
6 tbsp unsalted butter, melted
2 large carrots, finely shredded
1/2 cup golden raisins
Preheat oven to 425 degrees F. Line 12 standard muffin pan with paper liners.
In a large bowl, stir together the flour, baking powder, baking soda, salt and cinnamon.
In another bowl, whisk together the eggs and brown sugar until blended. Whisk in the buttermilk and butter. Add the egg mixture to the flour mixture and, using a rubber spatula, stir just until evenly moistened. Fold in the carrots and raisins just until evenly distributed.
Spoon the batter into the prepared muffin cups, filling them three-fourths full. Bake until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean, 15 to 18 minutes. Transfer the pan to a wire rack and let cool for 2 minutes, then turn the muffins out onto the rack. Let cool briefly and serve.
Makes 12 muffins.
Adapted from Williams-Sonoma Food Made Fast