What’s Up Doc? Spiced Carrot Muffins

We have been enjoying a very mild winter so far this year. There has been snow, then it melts, then there is a bit more, and so on. A few weeks ago, when we were hitting between 5-10*C each day, I was itching to get out into the yard and do some work, but I knew if I waited a bit longer, that the weather would turn and I could continue to be patient. Low and behold, we are now coming out of a 2 week cold snap with extreme cold warnings. Our wood stove has been pumping out beautiful dry heat for the last 2 weeks and our wood pile is finally getting a dent in it. But, the weather is supposed to be back in the 0-3*C range next week which will be nice.

I always get the desire for warm, homey meals and some tasty baking when the weather is so cold. I have a bunch of shredded carrot in the freezer from our fall harvest, so I decided to make some carrot muffins. But, I didn’t want my normal carrot muffins, so I decided to spice things up a bit! Here is my Spiced Carrot Muffin Recipe (I am obsessed with using Cardamom right now).

~ 2 cups flour
~ 2 teaspoons baking soda
~ 1/2 teaspoon salt (or a good pinch)
~ 1/2 cup brown sugar
~ 1/2 cup sugar
~ 1 teaspoons cinnamon
~ 1/2 teaspoon mace (or nutmeg)
~ 1/2 teaspoon cardamom
~ 1/4 teaspoon ground anise
~ 1/4 teaspoon allspice
~ 1/2 cup vegetable oil
~ 1/2 cup yogurt (I used coconut flavour)
~ 3 eggs
~ 2 cups shredded carrot
~ 1 apple peeled & shredded
~ 1/3 cup currants (or raisins if you prefer)
~ 1/3 cup sliced almonds (or any other nut you like)


  1. Preheat oven to 350*. Line your muffin tin or grease it.
  2. Whisk together sugar, eggs, oil & yogurt until smooth and combined.
  3. Add dry ingredients and mix just until combined
  4. Lightly fold in carrots, apples, currants & nuts. (If you are a fan of Schitt’s creek, then anytime you see “Fold In” you have a little chuckle like I do)
  5. Divide the mixture into prepared muffin tins. Wipe any drips off the tin so that it doesn’t burn and flavour your muffins with burnt smokey flavour.
  6. Bake 23-26 minutes or until tops are golden and a toothpick comes out clean.
  7. Let cool on a wire rack until completely cooled. Store in a container with lid.

This yielded 12 delicious regular sized muffins or 6 large muffins. They won’t last long!

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