Spiced Carrot Muffins

A friend of mine, Yati Kg Dale sent me William Sonoma baking book. I have been thinking of cooking something from the recipe book but could not get the time to do it.

Today, I decided to whip up something because I promise a co-worker some carrot muffins. Luckily, there is a recipe for carrot muffins in the cookbook.

As usual I altered the recipe just because I did not have the same ingredients. I substitute unsalted butter with olive oil and buttermilk with milk and lemon juice. This new recipe taste really good.

Ingredients:

Make 36 muffins.

4 cups flour
4 teaspoons baking powder
1 teaspoon baking soda (bicarbonate of soda)
1/2 teaspoon salt
2 teaspoon cinnamon
4 eggs
1 1/3 cup dark brown sugar
2 cups milk
2 tablespoon lemon juice
6 oz olive oil
2 large finely shredded carrots (3 cups)
1 cup raisins

Method:
In a large bowl, mix flour, baking powder, baking soda, salt and cinnamon.
In another bowl, whisk eggs and brown sugar until blended.
Whisk in milk, lemon juice, and olive oil.
Add the wet ingredients to the dry ingredients and stir until evenly moistened.
Fold in carrots and raisins.
Spoon batter into muffin cups, filling them three quarter full.
Bake in the oven at 425 degree F for 18 minutes.