CARROT-CURRANT MUFFINS
Yield: a dozen 2 1/2-inch muffins
1 cup unbleached white flour
1 cup whole wheat pastry flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon allspice
1/3 cup (packed) brown sugar
1 cup (packed) grated carrot
3 tablespoons fresh lemon juice
1/2 cup (packed) dried currants
1 1/2 teaspoons grated lemon zest
1/2 cup milk
4 tablespoons melted butter
1 egg
1 teaspoon vanilla extract
1 cup whole wheat pastry flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon allspice
1/3 cup (packed) brown sugar
1 cup (packed) grated carrot
3 tablespoons fresh lemon juice
1/2 cup (packed) dried currants
1 1/2 teaspoons grated lemon zest
1/2 cup milk
4 tablespoons melted butter
1 egg
1 teaspoon vanilla extract
- Preheat oven to 400°F. Lightly grease or oil-spray twelve 2 1/2-inch muffin cups.
- Sift flours, baking powder, salt, and spices into a medium-sized bowl. Crumble and stir in the brown sugar. Make a well in the center.
- Place the grated carrot in a second bowl. Add lemon juice, lemon zest, and currants, and mix wit a fork. Use the fork, also, to beat in the milk, melted buter, egg, and vanilla. Pour this mixture into the well in the center of the dry ingredients, and stir until combined. (Don't overmix.)
- Spoon the batter into the prepared muffin cups (4/5-full) and bake for 25 minutes, or until a toothpick inserted all the way into the center comes out clean.