Golden Nugget Carrot Muffins

I had bookmarked these muffins from here sometime ago to try. These muffins are simple to prepare and are loaded with a generous sprinkling of nuts, raisins and of course carrot. These tasted good, accentuated with cinnamon flavor and would be a great addition to any breakfast / brunch or picnic table.

I ended up baking two batches as I forgot to turn off the oven accidentally during the first time and they ended up baked for double the recommended time. Those are the ones in green muffin liners which had tops turned crispy and to my surprise, they tasted still good with a crunchy top when eaten warm. And of course they softened by the next day. I baked a second batch which are in the blue muffin liners, remembering to sprinkle some extra nuts and raisins over the tops.

I halved the recipe and got around 7 to 8 muffins. I omitted the ground ginger from the recipe and used an egg substitute in place of the egg. The muffin batter was dry and I had to increase the quantity of liquid than the original recipe. And also I replaced half the quantity of water with fat free yogurt. Skip yogurt for a vegan version. 

Ingredients: (Yield 6 - 8 muffins)
1 cup + 2 tbsp. all purpose flour
3/4 tsp. baking powder
1/8 tsp. baking soda
1/4 tsp. salt
6 tbsp. brown sugar
1/2 tsp. ground cinnamon
1/4 cup raisins & chopped walnuts + Extra for sprinkling
2 tbsp. + 2 tsp. oil
1/2 cup water (I replaced half quantity with yogurt.)
1 egg substitute (I used Ener- G egg replacer.)
1/2 cup grated carrot

Method:
* Preheat the oven to 400 deg F / 22 deg C. Grease the muffin tray or line them with paper liners.
* Combine all the dry ingredients including raisins and nuts in a mixing bowl.
* Mix water, yogurt if using, oil and egg substitute in another bowl.
* Stir in the wet ingredients into dry ingredients. (If the batter appears too dry, add extra water in small increments.) 
* Fold in the carrot, gently stirring to combine.
* Spoon the mixture into muffin cups until almost full. Sprinkle some raisins and nuts over the tops, if preferred.
* Place the muffin tray into the preheated oven and bake until a tooth pick inserted at the center comes out clean, about 20 to 22 minutes.
* Remove the pan from the oven and cool.
 
This goes to Blogging marathon #76, under the theme 'Picnic Recipes'. Check out the page to read what other marathoners are cooking.

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