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Carrot Raisin Muffins - from Toulouse
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FROM THE MENU OF . . . TOULOUSE
2293-B Peachtree Road N.E., Atlanta
404-351-9533
Q: Is there any way to get the recipe for the carrot cake-based mini muffins that Toulouse offers? My wife and I eat out fairly often and really love these muffins. Thanks for the opportunity to get the recipe.
- Oscar Jones, Atlanta
A: Chef Mike Harnage of Toulouse in Buckhead gladly provides the recipe for these tasty muffins. Harnage bakes and gives them to customers as a complimentary after-dinner treat to eat then or to take home for breakfast. His recipe here is adjusted for the more common-size muffin tins. If using mini-muffin tins, shorten the cooking time to 12 to 15 minutes.
Hands on time: 20 minutes Total time: 40 minutes Serves: 24
Ingredients:
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5 eggs
1 1/4 cups vegetable oil
1 1/4 cups granulated sugar
3 cups coarsely grated carrots
1 1/4 cups raisins
1 1/4 chopped walnuts, toasted
1/2 cup applesauce
1/2 cup shredded coconut
3 3/4 cups all-purpose flour
5 1/2 teaspoons baking powder
2/3 teaspoon salt
2 teaspoons cinnamon
2 1/2 teaspoons nutmeg
Instructions:
Preheat oven to 400 degrees. Grease two muffin tins or line with paper cups.
In a large mixing bowl, beat eggs, oil and sugar until smooth. Add the carrots, raisins, walnuts, applesauce and coconut and stir to combine.
In a separate bowl, mix flour, baking powder, salt, cinnamon and nutmeg. Add this dry mixture to carrot mixture and stir well to combine. Batter will be stiff. Scoop batter into muffin pans and bake for 18 to 22 minutes or until a tester comes out clean.
In a large mixing bowl, beat eggs, oil and sugar until smooth. Add the carrots, raisins, walnuts, applesauce and coconut and stir to combine.
In a separate bowl, mix flour, baking powder, salt, cinnamon and nutmeg. Add this dry mixture to carrot mixture and stir well to combine. Batter will be stiff. Scoop batter into muffin pans and bake for 18 to 22 minutes or until a tester comes out clean.
Nutrition:
Per muffin: 306 calories (percent of calories from fat, 48), 5 grams protein, 36 grams carbohydrates, 2 grams fiber, 17 grams fat, 39 milligrams cholesterol, 190 milligrams sodium.
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