Wilmington Magazine Jan-Feb 2023

Brown Sugar & Spice
Carrot Muffins
Yield: 12 muffins
1 1/4 cups all-purpose flour,
plus more if needed
Pinch salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup unsalted butter, softened
1/4 cup vegetable oil
1/2 cup packed light brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2 cups grated carrot (about 3-4 medium)
3/4 cup peeled grated Granny Smith
apple (about 1 medium)
1. Preheat the oven to 350°F and spray a
standard 12-cup muffin tin with nonstick
cooking spray (or line with paper
baking cups).
2. Whisk together the flour, salt, baking
soda, cinnamon, ginger and nutmeg in
a large bowl. Set aside.
3. In a medium mixing bowl, use a whisk
to cream the butter and brown sugar
together until soft and fluffy. You can
also use a stand mixer or hand mixer.
Beat in the oil. One at a time, beat
in the eggs, and then add the vanilla
until light and airy. Fold in the grated
carrots and apples.
4. Fold the dry mixture into the wet a little
at a time, mixing until just combined.
5. Spoon even amounts of the batter
into the muffin cups. Bake until the
muffins are golden brown on top and
a knife or toothpick inserted into the
center comes out clean with a few wet
crumbs sticking to it, about 25-30
minutes. Cool the muffins in the pan
for 5 minutes and then transfer to a
wire rack to finish cooling. Serve warm
with butter.
84 | WilmingtonNCmagazine.com