Friday, June 08, 2007

Carrot-Ginger-Orange Muffins (I made these up!)

All by myself, I made these up! (I used some of the same proportions from the Buttermilk Streusel Muffins, but seriously - these are practically original! Except that they're pretty much a morning glory muffin, which isn't original at all! But goooooooood.)

Here's how (rough sketch so I don't forget what I did. If it's unclear, and you want to make them, just ask!)

Juice and zest of one orange
1 cup buttermilk
b/t 1/3 and 1/2 cup veg oil
1 1/3 loosely packed brown sugar
1 egg
2 inches ginger pressed in garlic press to get juice

3 cups ap flour
1/2 tsp salt
2 1/2 tsp baking powder
1/2 tsp baking soda

1 1/2-2 cups grated carrots
1/2 cup coconut
1/2 cup golden raisins
1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp allspice, cloves

Peel orange zest off. Squeeze orange into measuring cup; add 1 cup buttermilk (meant to make up to 1 cup, but had 1/8 or so cup left of bm, so used that in addition. If you measure accurately you'll only need 2 1/2 cups flour!) Squeeze ginger. Mix oil, sugar, chopped zest in a mixing bowl; add liquid ingredients.

Mix dry ingredients and spices in another bowl. Toss with carrots, coconut, and raisins. Add wet ingredients and mix until just combined. Put about 1 cup of mixture in each jumbo muffin tin hole. Bake at 400 for 15 minutes, then lower heat to 350 and bake about 18 minutes more, checking.


Blogger tammy said...

I'm printing this out for a rainy day. It looks gooood.

5:18 PM  

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