Spiced Carrot-Pecan Muffins

It's officially autumn. Just thought you'd like to know.
Fog across Puget Sound, a little pretend-rain (practicing), cool fresh breezes (mmm), and...my radiators are on. Other evidence: my tomato plant, once so pretty and prolific (despite franken-supporting it with two buckets, a chair, a pilfered piece of trellis, the balcony railing, and a music stand) is now a newspapery ochre (although the stupid plant is still trying to flower).


We have to take a quick trip to Portland and these warm-spiced muffins with carrots, pecans, and yogurt will be perfect to munch on the bus. I never made carrot cake this summer (though I suppose it's sort of an a-seasonal type of cake, given the storage potential of carrots) and was hoping for a little sweetness-meets-heartiness. And now I have wrapped it up in a little piece of parchment baked warm and cozy.

Tool recommendations: a grater or mandoline, muffin tin, and an uninterrupted span of time in which to toast nuts (I answered the phone. You can guess what happened next.)

Luckily I learned long ago that "agressive carmelization" is sometimes just one of those acquired tastes. If you disagree, do as I say, not as I do.

Spiced Carrot-Pecan Muffins

Recipe by Cowen Park Kitchen

Yield: 4 medium muffins
Ingredients:

• 70 g (about 1/2 + 1/8 c.) flour (I used Whole Grain Spelt for its nuttiness)
• 1/2 t. baking powder
• 1/4 t. baking soda
• 1 t. ground cinnamon
• 1/2 t. ground ginger
• 1/8 t. freshly ground nutmeg
• 1/4 t. kosher salt
• 55 g (about 1/2 c.) roughly chopped toasted pecans
• 25 g (about 1/4 c.) raisins
• 110 g (about 1 c. loosely packed) grated or finely mandolined carrots
• 150 g (about 3/4 c.) thin plain yogurt or buttermilk
• 1 egg
• 1 t. vanilla extract
• 2 T. brown sugar (optional)

Instructions:

1. Combine all dry ingredients in large bowl and mix well. If you prefer a sweet muffin, add the optional brown sugar. I personally prefer to let the fruit be the sweetness, but I understand that most people have 100% more of a sweet tooth than I do!
2. Add carrots, raisins, and nuts; mix to combine evenly.
3. Whisk egg into yogurt and vanilla extract.
4. Combine wet and dry. At this point you may wonder what kind of batter this is. Yes, it is rather thick. As long as you have thoroughly mixed the dry, you should have no trouble with clumps.
5. Spoon into greased or parchment-lined muffin tins.
6. Bake at 375 for 30-35 minutes, until a toothpick comes out clean and tops are starting to brown.