Ingredients
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½ cup raisins
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2 cups white whole wheat flour
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1 cup packed dark brown sugar
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2 teaspoons baking soda
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2 teaspoons ground cinnamon
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¼ teaspoon ground ginger
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½ teaspoon kosher salt
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4 medium carrots, peeled and grated (about 2 cups)
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½ medium zucchini, grated (about 1 cup)
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½ cup pecans, chopped
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⅓ cup pine nuts
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3 large eggs
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⅔ cup vegetable oil
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⅓ cup buttermilk
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2 teaspoons vanilla extract
Instructions
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Preheat the oven to 375°F. Grease a muffin tin or line it with paper liners.
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Place the raisins in a small bowl and cover with hot water. Set aside to plump while preparing the batter.
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In a large bowl, whisk together the flour, brown sugar, baking soda, cinnamon, ginger, and kosher salt.
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Stir the grated carrots, zucchini, chopped pecans, and pine nuts into the flour mixture.
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In a separate large bowl, whisk together the eggs, vegetable oil, buttermilk, and vanilla extract.
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Pour the egg mixture into the flour mixture and stir until just combined. Avoid overmixing.
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Drain the raisins thoroughly and fold them into the batter.
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Divide the batter among the prepared muffin cups, filling each about ¾ full.
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Bake for about 25 minutes, or until a wooden pick inserted into the center of a muffin comes out clean.
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For mini muffins, bake for about 15 minutes, checking for doneness.
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Let the muffins cool briefly before serving.
Notes
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Plump the raisins: Soaking the raisins in hot water keeps them soft and tender throughout the muffins.
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Don’t overmix: Stir the wet and dry mixtures together only until the flour is incorporated for tender muffins.
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Grate finely: Finely grated carrots and zucchini distribute more evenly throughout the batter.
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Drain the raisins well: Excess water can add unnecessary moisture to the batter.
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Fill consistently: Using a scoop makes it easier to divide the batter evenly and helps the muffins bake at the same rate.
- Prep Time: 20 minutes
- Cool: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Cuisine: American
