Tuesday, September 25, 2012

Pumpkin Carrot Raisin Muffins

Happy Tuesday!  I know, I know its Tuesday, what's so great?  Sometimes though you just have to make the best of a Tuesday, when its a little too early to be excited for the weekend ahead, but your still thinking about the weekend you just had.  Its the awkward day of the week, when you can still ask co-workers how there weekend was, but it would be strange to ask if they have plans for the weekend ahead.  Tuesdays, are also great days to go ahead and plan a happy hour for Thursday, the best way to go into the weekend.  Somehow last weekend was a BBBBB weekend...aka there was BBQ, bluegrass, beer, bike rides and baking!  

Seriously though the first BBB, was a bluegrass, BBQ and beer festival held by the North Carolina State Society.  Oh to spend a night on the river around a bunch of southerners.

Then, I actually got up and baked these muffins before heading out for a bike ride along the C&O Canal.

Where 12 miles in, I discovered a piece of my bike had fallen off.  Thank goodness James "MacGyver" Garcia was there.  With, and I am not joking, a plastic pull tie, a paper (both found on the ground), part of my reflector, a hair tie, bobby pin and a Velcro pull tie, he fixed it so that the bike could be ridden the entire 12 miles back to my car.

Then on a different bike, there was a ride out to Mount Vernon.  I forget how pretty it can be once you get even 5 miles out side of Old Town.

Then to finish the weekend, there was a milk chocolate sea salt pretzel tart...recipe coming later.

About these muffins though, they are not light and fluffy muffins, but have more of a bread texture with a delicious pumpkin spice flavor.  The raisins are juicy and the carrots add just a bit of texture.  If you are a muffin nut lover feel free to throw some walnuts or pecans in these.  Otherwise, if you are in the mood for a pumpkin muffin, but maybe on a healthy kick, give these a try, the flavor will not disappoint.

A little pumpkin, carrots, apple sauce and sugar.  Plus, an egg and a bit of vanilla

Time for the dry ingredients to be gently folded in.

Pumpkin Carrot Raisin Muffins
*makes approximately a dozen muffins
1/6 cup unsweetened apple sauce
1 cup canned pumpkin puree
3/4 cup sugar
1/4 cup grated carrots
1 teaspoon vanilla extract
1/4 cup egg beaters (or 1 large egg)
1 cup all-purpose flour
1 heaping teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup raisins

1.  Preheat oven to 350 degrees F.  Line a muffin tin with a dozen cupcake liners, and spray only the bottom with non-stick cooking spray.

2.  In a large mixing bowl, whisk together the apple sauce, pumpkin and sugar.  Then whisk in the carrots, vanilla extract and egg beater.  Set aside.

3.  Place the raisins in a microwave safe bowl.  Cover them with water and microwave for 25-30 seconds or until water is warm.  Set aside.  This will allow the raisins to plump.

4.  In a medium sized mixing bowl, sift together the flour, pumpkin pie spice, baking soda and salt.

5.  Gently whisk the dry ingredients into the wet ingredients in two additions.  Then drain the raisins and fold in them in just until evenly distributed.  Fill the muffin liners 3/4 fill and smooth out the tops.  Bake for 15-17 minutes or until tooth pick inserted in the center comes out clean.  Do not over back.  Serve warm or at room temperature.  Enjoy!

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