Carrot breads, muffins, and cakes are commonly found throughout the South, showcasing the region’s affinity for incorporating sweet ingredients. However, the most exceptional carrot muffins I ever had the pleasure of tasting were the spiced ones with pecans, prepared by a participant in the March of Dimes Gourmet Gala cook-off held in Birmingham, Alabama. These muffins are perfect for serving at elegant bridge luncheons or casual coffee gatherings. It is advisable to prepare enough batter to fill at least two standard muffin pans since the batter freezes well. To ensure a tender texture, the batter should be slightly lumpy and never overmixed, as overmixing can lead to toughness in the final product.
Makes about 2 dozen muffins
INGREDIENTS:
- 21⁄2 cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 teaspoon salt
- 1 cup whole or 2 percent milk
- 4 tablespoons (1⁄2 stick) butter, melted
- 2 large eggs
- 4 medium carrots, scraped and shredded (about 2 cups)
- 1⁄2 cup chopped pecans
INSTRUCTIONS:
- Preheat the oven to 400°F. Grease the cups of two 12-cup muffin pans with butter and set them aside.
- In a large mixing bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In another bowl, whisk together the milk, butter, and eggs until well blended. Add the wet mixture to the dry mixture and stir until well blended. Then, add the carrots and pecans and mix just until well blended, making sure to leave the batter slightly lumpy.
- Spoon equal amounts of the batter into the prepared muffin pans, filling each cup about two-thirds full. Bake the muffins until they turn golden brown, typically around 20 to 25 minutes. Once baked, transfer them to a rack and serve them at room temperature.
