These are delicious, hearty, and generally irresistible. The original recipe comes from Ovenly’s cookbook, a creative kitchen in New York City, so please make these and give these wonderful gals credit. The only difference with my version is I used raisins instead of currants and zucchini instead of coconut (because my husband is more allergic to coconut than he is to zucchini).
Ovenly and their delightful website are sure to make your afternoon full of wishful salivation.
- 1 stick (8 tbsps) butter, melted and cooled
- 2 cups Spelt flour (can be found at Sprouts, as part of the Bob’s Red Mill line of alternative and organic flours)
- 1 1/2 cups all-purpose flour
- 1 cup packed dark brown sugar
- 2/3 cup sugar
- 1/2 cup wheat bran
- 2 tsps salt
- 2 tsps baking powder
- 1 tsp baking soda
- 1 tbsp cinnamon
- 1 1/2 tsps ginger
- 1/2 tsp cardamom
- 2 cups grated carrots
- 1 cup grated zucchini
- 1 cup raisins
- 2 cups buttermilk
- 2 eggs
- In a big bowl (do really make sure it’s big. Mine wasn’t and I had a devil of a time), combine the dry ingredients.
- Add the vegetables and raisins and combine as best you can (not easy to do).
- In your mixer (Molly the stand mixer today!), whisk together the butter and buttermilk, then add the two eggs.
- Add the carrot/zucchini/flour/raisin mixture and stir until just combined.
- Put into the muffin tins, making sure they are nice and greased or have baking cups. I use an ice cream scoop for this part, as it makes it nice and easy and relatively clean. I got twenty muffins out of this recipe, but my muffins were stacked real high and that made it difficult to get them out of the pan later, so I would fill them a little less full than 2/3 full and stretch it to 21 or 22 muffins.
- Put in preheated oven at 350 degrees for 25-28 minutes, the book says, but mine were totally done at 15 minutes.
- Clearly the last step is to cram them all in your mouth because they are so good, hot or cool. Try not to burn yourself on the awesomeness.