Carrot-Currant Muffins

Mollie Katzen's Sunlight Cafe
Yield: 8 to 10 muffins

Non-stick spray
2 cups unbleached all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/8 teaspoon allspice
1/3 cup (packed) light brown sugar
2 tablespoons granulated sugar (optional)
1 cup (packed) finely grated carrot
1 tablespoon grated lemon zest
3 tablespoons fresh lemon juice
1/2 cup currants
1/2 cup milk
1 large egg
2 teaspoons vanilla extract
4 tablespoons (1/2 stick) unsalted butter, melted

Preheat the oven to 400 degrees F. Lightly spray 8 standard
(2-1/2-inch-diameter) muffin cups with non-stick spray.
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.

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 over mix; a
few lumps are okay.
Spoon the batter into the prepared muffin cups. For smaller muffins,
fill the cups about four-fifths full. For larger muffins, fill them
up to the top. If you have extra batter, spray one or two additional
muffin cups with non-stick spray and fill with the remaining batter.
Bake in the middle of the oven for 20 to 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 servings.



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