Carrot and Walnut Muffins

 

These muffins were originally made for the math tea. They were so good that Bob and I ate more than a couple and so I had to make a second batch. The second batch was accidentally made with half the sugar but they were just as tasty. You could easily make these without the nuts. I think they would also be good with raisins, especially if you used the smaller amount of sugar.

Recipe from Williams Sonoma's Muffin Cookbook

4 large eggs
1 cup canola oil
1 to 2 cups sugar
3 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon allspice
3 or 4 carrots (12 oz) peeled and shredded
1 1/2 cups walnuts

Preheat oven to 350F. Grease 24 muffin cups or line with liners.

In a large bowl combine the eggs, oil and sugar. Whisk until smooth and slightly thickened, about 1 minute.

In another bowl, stir together dry ingredients. Add to the egg mixture and stir until smooth. Fold in the carrots and the nuts.

Spoon batter in the muffin cups. Bake until golden, dry and springy to the touch, 20-25 minutes. Cool in pan 5 minutes.

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