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Carrot-Pecan Muffins

Source of Recipe

From "The Glory of Southern Cooking" by James Villas


Recipe Introduction

"Carrot breads, muffins, and cakes are found all over the South (still another example of the Southern penchant for any sweet ingredient), but the most amazing carrot muffins I ever tasted were these spicy ones with pecans, prepared by a contestant at a March of Dimes Gourmet Gala cook-off in Birmingham, Alabama. Typically, the muffins would be served at a stylish bridge luncheon or informal coffee get-together. Since the batter freezes well, it's wise to make enough to fill at least two standard muffin pans. As with most muffins, the batter for these should be slightly lumpy and never overmixed, to prevent toughness."

List of Ingredients

â—¦ 2 ½ cups all-purpose flour
â—¦ 1 cup sugar
â—¦ 2 teaspoons baking powder
â—¦ ½ teaspoon ground cinnamon
â—¦ ½ teaspoon ground nutmeg
â—¦ ½ teaspoon salt
â—¦ 1 cup whole or 2 percent milk
â—¦ 4 tablespoons (½ stick) butter, melted
â—¦ 2 large eggs
â—¦ 4 medium carrots, scraped and shredded (about 2 cups)
â—¦ ½ cup chopped pecans


Recipe

Preheat the oven to 400° F.
Grease the cups of two 12-cup muffin pans with butter and set 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 till well blended, add to the dry mixture, and stir till well blended. Add the carrots and pecans and mix just till well blended but still slightly lumpy.

Spoon equal amounts of the batter into the prepared muffin pans, filling each about two-thirds full, and bake till golden brown, 20 to 25 minutes. Transfer to a rack and serve at room temperature.

Makes about 2 dozen muffins