Carrot Currant Muffins

Aside from grating the carrots without a food processor, these muffins were easy to make and absolutely delicious. I'll try to save some to share!

Colorful and warm,
Healthier than carrot cake
These are great ALL day!

Ingredients:

• Nonstick spray (or paper muffin cups)
• 2 cups unbleached all-purpose flour
• 1/2 tsp salt
• 1 1/2 tsp baking powder
• 1/2 tsp cinnamon
• 1/8 tsp allspice
• 1/3 cup (packed) light brown sugar
• 2 Tbsp granulated sugar (or Xylosweet)
• 1 cup (packed) freshly grated carrot
• 1 Tbsp grated lemon zest
• 3 Tbsp fresh lemon juice
• 1/2 cup currants
• 1/2 cup milk
• 1 large egg
• 2 tsp vanilla extract
• 4 Tbsp (1/2 stick) unsalted butter, melted

1. Preheat the oven to 400F. Lightly spray muffin cups with nonstick spray.
2. Combine the flour, salt, baking powder, and spices in a medium-sized bowl. Crumble in the brown sugar, rubbing it in a bit with your fingers until the mixture is thoroughly blended. Stir in the granulated sugar if you like your muffins on the sweet side.
3. Place the grated carrot in a second bowl. Add the lemon zest, lemon juice, and currants, and mix with a fork. Use the fork to beat in the milk, egg, and vanilla. Slowly pour this mixture, along with the melted butter, into the dry ingredients. Using a spoon or a rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened. Don't overmix; a few lumps are okay.
4. Spoon the batter into the prepared muffin cups.
5. Bake in the middle of the oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Remove the pan from the oven, then remove the muffins from the pan and place them on a rack to cool. Wait at least 30 minutes before serving.

Recipe from Sunlight Cafe, Mollie Katzen.