Carrot Muffins with Raisins and Cinnamon

Name: Carrot Muffins with Raisins and Cinnamon
Ingredients: 3 eggs; 180 g flour; 150 g sugar; 150 g carrots; 100 ml vegetable oil, unscented; 100 g raisins; 2 tsp baking powder; zest of 1 orange; 1 tsp cinnamon; 1/3 tsp nutmeg

Fresh orange zest and cinnamon give these muffins their truly unique aroma, so I would not recommend substituting these ingredients. This batch makes 12 small muffins. You can also bake them in a single pan — just increase the baking time accordingly.

Ingredients:

3 eggs
180 g flour
150 g sugar
150 g carrots
100 ml vegetable oil, unscented
100 g raisins
2 tsp baking powder
zest of 1 orange
1 tsp cinnamon
1/3 tsp nutmeg

How to cook carrot muffins with raisins and cinnamon

Peel the carrots and grate them on a fine grater.

Zest the orange by rubbing its surface against a fine grater, taking only the orange part and avoiding the white pith.

Rinse the raisins and pat them dry with a paper towel.

Lightly beat the eggs with the sugar.

Add the vegetable oil, carrots, raisins, zest, cinnamon, nutmeg, and baking powder (or baking soda dissolved in acid). Stir to combine.

Add the flour and mix. The batter will be fairly thin.

Grease your muffin molds (I use a silicone mold) and spoon the batter in, filling each cavity about 3/4 full. Place in an oven preheated to 180°C. Bake for 25 minutes. Check for doneness with a toothpick.

Let the finished muffins cool slightly, then remove them from the molds.

These carrot muffins with raisins and cinnamon have an absolutely wonderful aroma of orange and cinnamon — and no carrot taste whatsoever! So incredibly delicious!