This content has been archived. It may no longer be relevant
Adapted from the recipe by Kathryn Taylor of Cookie + Kate
Prep & Cook Time: 28 minutes
Makes 12 muffins
Ingredients
*Ingredients currently available at the farmers’ market
● 1 ¾ cups white whole wheat flour or regular whole wheat flour
● 1 ½ teaspoons baking powder
● 1 ½ teaspoons apple pie seasoning* (cinnamon, nutmeg, ginger)
● ½ teaspoon baking soda
● ½ teaspoon salt
● 2 cups peeled and grated carrots* (from ¾ pound carrots—about 3 large or up to 6 small/medium)
● ½ cup roughly chopped walnuts, optional
● ½ cup raisins, optional
● ⅓ cup melted coconut oil or extra-virgin olive oil
● ½ cup maple syrup* or honey*
● 2 eggs*, preferably at room temperature
● 1 cup plain Greek yogurt*
● 1 teaspoon vanilla extract*
● 1 tablespoon turbinado sugar for sprinkling on top
Instructions
1. Preheat oven to 425 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter or non-stick cooking spray.
2. In a large mixing bowl, combine the flour, baking powder, apple pie spice, baking soda, and salt. Blend well with a whisk. Add the grated carrots, chopped walnuts, and raisins to the other ingredients and stir to combine.
3. In a medium mixing bowl, combine the oil and maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt and vanilla and mix well.
4. Pour the wet ingredients into the dry and mix with a big spoon just until combined (a few lumps are ok). Divide the batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins with turbinado sugar. Bake muffins for 13 to 16 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
5. Place the muffin tin on a cooling rack to cool. If you have leftover muffins, store them, covered, at room temperature for two days or in the refrigerator for up to 4 days. Freeze leftover muffins for up to 3 months.
This week’s article: Celebrating Easter with festive local foods
The Saratoga Farmers’ Market will be open on Saturdays from 9:30 a.m. to 1:30 p.m. from November through April at the Wilton Mall Food Court, accessible from the mall entrance across from BJs or the mall interior. Find us online at www.saratogafarmersmarket.org, where you can sign up for our weekly newsletter and follow us on Facebook and Instagram.
