Chocolate Flax Muffins

Carrot-Raisin Muffins

Tamar Teitelbaum
Kosher.com

Crispy on top and light and fluffy in the middle, these muffins are full of warm cinnamon flavor.

Type: Parve Prep Time: 40 minutes Level: Not mentioned

Main ingredients

3 and 1/4 cups flour

1 and 1/2 cups sugar

2 tablespoons Haddar Baking Powder

1 and 3/4 teaspoons Haddar Kosher Salt

1 teaspoon cinnamon

1 and 1/4 cups milk or milk substitute

2 whole eggs plus 1 egg yolk

2 teaspoons vanilla extract

3/4 cup Bartenura Olive Oil

1 cup carrots, shredded

1/2 cup raisins

1/4 cup brown sugar (optional)

Prepare the Muffins

Yields 18-24 muffins

Preheat your oven to 400 degrees Fahrenheit. Grease a muffin pan with baking spray or oil and a dusting of flour.

In a large bowl, combine flour, sugar, baking powder, kosher salt, cinnamon and whisk until well mixed.

In a separate bowl, add milk or milk substitute, vanilla extract, olive oil, and eggs. Whisk thoroughly.

Pour the wet ingredients into the dry ingredients and mix until just combined. The batter should still be a little lumpy.

Fold the carrots and raisins into the batter using a rubber spatula.

Using an old-fashioned ice cream scoop, place a level scoop of batter into each muffin cup.

If desired, sprinkle the tops of each muffin with brown sugar.

Bake at 400 degrees Fahrenheit for 20-25 minutes. Tops should crack and a toothpick should come out clean when inserted into the center of the middle muffin. Let cool in the pan for five to 10 minutes. Then the muffins should be easy to remove and place on a cooling rack to finish cooling. Serve with coffee or yogurt for a satisfying fall morning breakfast.

From Kosher.com