Carrot Spice Muffins - Dorie Greenspan

When gorgeous drool-inspiring pictures of baked goods from Baking: From My Home to Yoursby Dorie Greenspan started popping up on foodie blogs, many many moons ago, I just had to have it. I begged, I pleaded, I dropped hints, I sighed as I walked by it in the bookstore. Finally, one Christmas, there it was, under the tree. It was wrapped, of course, but I recognized it's familiar heft and weight.

Now, this is kind of funny. Why? Because I don't bake. I hate to bake. Perhaps if I had more successes at baking, it might be a different story. But I always manage to screw up one little (or sometimes, not so little) thing. So, a few days ago, when I started craving some sort of sweet baked good, I cracked open my pristine copy. I needed something quick, made from my pantry ingredients, and relatively easy, so that even I couldn't mess it up too badly.

Bingo! Carrot Spice Muffins. These were so good. Like a carrot cake, just minus the frosting. Yay, good for you Pam, you didn't mess anything up! Oh...yes...I did. I forgot the vanilla. And they were still good!! Ah!

Carrot Spice Muffins
makes 12 muffins

2 cups all-purpose flour
1/2 cup sugar
1 tbsp. baking powder
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp salt
1/3 cup (packed) light brown sugar
2/3 cup flavorless oil, such as canola, sunflower, or corn
2 large eggs
3/4 cup whole milk
1 tsp pure vanilla extract
1 cup shredded carrots
1/2 cup shredded sweetened coconut
1/3 cup moist, plump currants or raisins
1/3 cup pecans or walnuts, toasted, cooled and chopped

Place a rack in the center of the oven and preheat to 375 degrees F. Butter or spray a muffin pan with 12 regular sized molds (or use paper liners, or silicone pans). Place the muffin pan on a baking sheet.

In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, ginger, baking soda, and salt. Stir in the brown sugar, making sure you stir out all of the lumps. In another bowl, whisk the oil, eggs, milk, and vanilla extract, until it is well combined. Pour the liquid ingredients over the dry ingredients, and gently but quickly stir to blend. Be careful not to overmix, a few lumps are fine. Stir in the carrots, currants, and nuts. Divide the batter evenly among the muffin cups.

Bake for 20 minutes (mine took 25) until a thin knife inserted in the center comes out clean. Transfer the pan to a rack and cool for 5 minutes, before carefully removing the muffins.