Mimi's Cafe Carrot Raisin Nut Muffins
These muffins and the buttermilk spice muffins are the two top-sellers among the several muffins baked every day at the Irvine, California-based chain. If you like the combo of carrots, raisins, and walnuts in a super-moist cake, this is the muffin for you. The real thing is made dark with the addition of caramel coloring which you can find in many supermarkets or in stores which sell cake-decorating supplies. You can choose to skip this ingredient and your muffins will still come out great. They’ll just be a little lighter in color. This recipe is designed for a large muffin pan with 6 large muffin cups, but you can also use a standard-size 12 cup pan. Just reduce the baking time by 5 to 10 minutes.
- 1 cup granulated sugar
- 1/4 cup (1/2 stick) butter, softened
- 1/4 cup molaasses
- 1/2 cup plus 1 tablespoon vegetable oil
- 3 large eggs
- 2 tablespoons buttermilk
- 1 teaspoon caramel food coloring (optional)
- 1/2 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup shredded carrots
- 1 cup raisins
- 1/2 cup chopped walnuts
1. Preheat oven to 350 degrees F.
2. Use an electric mixer to combine the sugar with the butter and molasses in a large bowl. Add the vegetable oil, eggs, buttermilk, coloring (if using), and vanilla and mix well for 1 minute, or until smooth and creamy.
3. In a separate bowl, stir together the flour, baking soda, and salt.
4. Combine the dry mixture with the wet ingredients and mix well by hand.
5. Add the carrots, raisins, and walnuts and distribute the batter evenly into in a large muffin pan lined with 6 large paper muffin cups. Bake for 35 to 40 minutes, or until a toothpick stuck in the center of a muffin comes out clean.
Makes 6 large muffins.
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