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Carrot-Cardamom Muffins
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As moist and sumptuous as carrot cake, these muffins won't hang around long.
Sunflower oil
1 cup all purpose flour
½ cup whole wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup sugar
½ teaspoon cinnamon
1 teaspoon cardamom
½ cup golden raisins
¾ cup orange juice
1 cup finely grated carrots
1 egg
1 tablespoon sunflower oil
½ cup dry roasted, lightly salted sunflower kernels
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Lightly coat muffin pan with sunflower oil and preheat oven to 375ºF.
Combine dry ingredients and raisins. Mix together orange juice, carrots, egg, and oil; gently stir wet ingredients into dry. Add sunflower kernels gradually, being careful not to overmix.
Bake for 15-17 minutes or until golden. Let cool in pan about 10 minutes, remove to cooling rack.
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| 12 servings |
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