Monday, September 27, 2021

Carrot Cardamom Muffins for Eileen


Eileen is a wonderful lady and she loves to cook and bake.  It always brightens my day when someone reaches out to tell me they found my blog useful.  Eileen has reached out a few times and it makes me so happy!

She was searching for a carrot cake recipe with less oil and sugar than her current recipe.  Although this is not a carrot cake recipe I feel confident that the batter could be poured into a 8-inch square or 8-inch round pan.  OR a loaf pan.  I'll try it soon and let Eileen and you know, but for now I hope you will try my daughter's amazing vegan carrot muffins that have been a hit with everyone who has tried them.  The olive oil is a very healthy choice and while there is sugar it works out to be about 5 grams per muffin - not too bad!  These muffins freeze and rewarm beautifully  - the cardamom & other spices really shine.   Eileen, this one is for you!  

Carrot Cardamom Muffins

2 cups shredded carrots (2 large or 3-4 medium)
1/3 cup freshly squeezed orange juice or just use water
1/3 cup water
1/2 cup extra virgin olive oil
1 cup sugar
2 1/2  cups all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt (I use kosher or sea salt)
1 teaspoon fresh ground or already groud cardamom (if using fresh, grind 15-20 green cardamom pods in a mortor and pestle, removing outer shell as you grind seeds).
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves

Preheat oven to 350° F.
Prepare muffin tin with 24 muffin liners.  In medium bowl, mix flours with baking powder, baking soda, salt, cardamom, nutmeg, cinnamon, and cloves.  Whisk to combine.
In large bowl, mix sugar with olive oil using wooden spoon or a large spatula.  Add carrots, water, and orange juice (if using).  Stir to mix.  Add flour mixture in three batches.  Stir to incorporate flour with each addition until no streaks of flour left in batter.  Batter will be quite thick.  Fill muffin tin wells about 3/4 full.  Press 1 or 2 pecans or walnuts on top of each (if desired).  Bake for 25 minutes until top is nicely golden brown.