Carrot Cake Muffins

I know. I know.  I promised this wouldn't be a food blog.  Given my photography/food stylist skills and my limited culinary abilities -- it's the least I can do.  Still, every once in a while I stumble upon a recipe worthy of sharing (e.g., eating) and easy enough that even I could attempt it.  This is just such a recipe -- in time for Easter and all things Easter Bunny, like carrots.

The yummy result! 

I found this recipe in The New York Times online.  There are lots of ingredients, but it's well-worth it and none are too exotic.

You will need:

2.5 c. whole wheat pastry flour (okay, forget what I said about not being exotic.  I Googled "pastry flour" and realized I could combine half cake flour [1 1/4 c.]  and half all purpose flour [1 1/4 c.].  I used unbleached flour and achieved great results)

2 tsp. baking powder

1 tsp. baking soda

2 tsp. ground cinnamon

1 tsp. ground nutmeg

1/2 tsp. ground allspice

1/2 tsp. ground cloves

1/2 tsp. salt

Sift these ingredients together into a bowl.  I don't have a real sifter and instead substituted this strainer. 

I know.  Resourceful, right?

In a separate bowl, beat together:

2 eggs

1/3 c. raw brown (turbinado) sugar - it's, apparently, all the rage these days, but I did have to make a special trip to the store for this item

I had to settle for the individuals packets.  1/3 c = approx 10 packets

 1/3 c. canola oil

1 1/3 c. buttermilk

1 tsp. vanilla extract

 Also, 

1 1/2 c. grated carrots (hooray for the food processor!) 

Note: The NYT suggests the addition of 2/3 c. golden raisins tossed with 1 tsp. of unbleached all-purpose flour or 2/3 c. chopped pecans.  I didn't add either, preferring pure unadulterated carrot muffins - though the addition of cream cheese frosting or a nut crumble on top did cross my mind. 

Using a spatula, combine the wet and dry ingredients.  Do not beat, even "lumps are fine, but don't leave flour in the bottom of the bowl" (the NYT food writer knows me too well).  Finally, fold in carrots.  (If you include raisins or nuts, you would add them now and stir). 

Coat muffin tin with non-stick cooking spray and fill each cup 2/3 full.  Bake in a 375 degree oven for 25 minutes.  

Not too sweet.  Not too carroty.  Just 12 delicious muffins.  

The finished product minus 1, 2, 3!  

I told you they were good.