I made lovely carrot and raisin muffins this week.
The most interesting aspect was the hint of orange kick provided by the orange zest.
The muffins are moist, delicious and healthy.
I borrowed the recipe from All Recipe dot com (http://allrecipes.com/recipe/awesome-carrot-muffins/)
1 cup raisins
2 cups Orange juice (the original recipe called for water)
Zest of one orange (A cooksploratrice twist)
2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon (the original recipe does not have enough kick)
1 teaspoon ground nutmeg (Another cooksploratrice twist)
1 cup apple sauce (the original recipe called for vegetable oil)
3/4 cup brown sugar
3 cups shredded carrots
a) Combine raisins, orange zest and orange juice in a small bowl. Let soak for 30 minutes.
b) Preheat oven to 350 degrees F (175 degrees C).
c) Grease muffin cups or line with paper muffin liners.
d) In a large bowl, sift together flour, baking powder, baking soda, salt and cinnamon.
e) In a separate bowl, combine eggs, apple sauce and brown sugar; beat well. Combine egg mixture and flour mixture; mix just until moistened. Fold in carrots and the orange juice soaked raisins. You want to mix in the orange juice and the orange zest.
f) Spoon into prepared muffin cups.
g) Bake in preheated oven for 20 to 30 minutes. Let cool for 15 minutes before serving.
My kids ask for the muffins in their lunch box
My husband also brought some to work.
The muffins are a great snack option and these are quite healthy.