Have you ever been to Mimi's Café? They have the best carrot raisin muffins. There other food is good too, but the muffins are all you need.
I've always wanted to make them... and since I had some carrots that needed to be used, I went on a hunt for a copy cat recipe this weekend... and
I found one that seemed close enough to the concept that I only tweaked it a little.
Next time, I'm going to need to try the buttermilk spice...
1 cup granulated sugar
¼ cup butter
¼ cup plus a little extra drizzle of DARK molasses, no substitutes!
½ cup plus 1 TBSP vegetable oil
3 eggs
2 TBSP Greek yogurt
1 tsp. vanilla extract
1 cup whole wheat flour
1 ½ cups all-purpose flour
2 tsp. baking soda
½ tsp. salt
1 ½ cup shredded carrots
1 ½ cup raisins
½ cup chopped pecans
Preheat oven to 350, and prepare muffin tins by either spraying with oil or lining with paper cups. Cream the sugar and butter until fluffy. Add the molasses, oil, eggs, vanilla and yogurt, mix until smooth. Mix in the dry ingredients and stir until just incorporated. Fold in the carrots, raisins and pecans. Fill muffin cups about 1/2 (2/3 if you like big muffin tops... I don't), and bake for 20-25 mins (until a toothpick comes out clean).
Best warm with a cup of tea or coffee... but just as good the next day (if there are any left). The recipe made 24 small muffins... but probably a few less if you fill your cups higher!
