1cup(135g)all-purpose flour, or white whole wheat flour
1Tablespoonbaking powder
1/2teaspoonsalt
1/4cup(40g)brown sugar, light or dark, packed
1/2teaspooncinnamon
1/8teaspoonallspice, or cloves
1cup(85g)carrots, grated, packed
1teaspoonorange zest
1largeegg
1cupmilk, 1 or 2% recommended
1/4cup(70g)Fancy molasses
1/4cup(57g)salted butter, melted
1/2cupraisins, plumped (see instructions below)
1/4cupwalnuts or pecans, chopped
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Instructions
For best accuracy in baking, use the weight measurements where noted and a kitchen scale.
Preheat oven to 400F. (regular bake setting/not fan assisted). Grease or line with paper liners 9 muffin cups and set aside.
Measure out raisins and add to a small bowl. Cover with hot water and let stand in the water while you prepare the muffins. Before adding the raisins to the batter, drain well and pat dry.
In a large bowl, whisk together the whole wheat flour, all purpose flour, baking powder, salt, brown sugar, cinnamon and allspice. Add the carrots and orange zest and stir to combine and coat well.
In a small bowl or 2-cup measuring cup, combine the egg, milk, molasses and melted butter. Stir to combine well, then add all at once to the flour mixture. Stir together just until the flour is incorporated and no longer visible.
Add the raisins and nuts to the batter and stir just enough to distribute in the batter.
Divide batter between the 9 muffin cups (about 1/3 cup per muffin cup).
Bake 18-20 minutes, or until a tester inserted in the centre of the muffins comes out clean. Allow to cool a few minutes in the muffin tin, then carefully transfer to a wire rack to cool completely.
Notes
Store muffins in an airtight container for 2-3 days or freeze for up to 2 months.