i adapted and renamed this from a gourmet magazinerecipe (RIP) and think it's the perfect way to start a sunday morning. the smell in the kitchen while these bake is amazing. brew a little coffee, squeeze some fresh orange juice, break out the sunday Times and start the day right.
preheat oven to 350°F and oil muffin tins. i prefer "muffin tops" (the only good kind of muffin top) which are shallow and wide vs. the small and deep most people use.
into a large bowl sift together 2 c. flour, 2 t. baking soda, 2 t. cinnamon, and 1/4 t. salt and whisk in 1 c. brown sugar and 1/4c. white sugar.
coarsely shred enough carrots (i used purple carrots from my farm box) to measure 2 cups and 1/2 c. chopped pecans.
add shredded carrots and pecans to flour mixture with 1/2 c. golden raisins (or regular thompson's if that's what you've got) and 1/4 c. unsweetened coconut and toss well.
In a bowl whisk together 3 eggs, 1 c. vegetable oil, and 2 t. vanilla.
core 1 apple (i used a pink lady, also from my farm basket) and coarsely shred. Stir shredded apple into egg mixture and add to flour mixture, stirring until batter is just combined well.
divide batter among muffin cups, filling them three fourths full, and bake in middle of oven until puffed and a tester comes out clean, 15 to 20 minutes.
cool muffins in tins 5 minutes before turning out onto racks to cool completely. muffins keep in an airtight container at room temperature 5 days or can be frozen.
aren't my purple carrots lovely?! i think so. every two weeks when our CSA basket arrives, it's like a surprise gift (well one that you pay for). what will be we be cooking this week? what new veg or fruit have i never tried or prepared that i will now...like it or not. i really can not praise a CSA enough and highly recommend one if you have one in your area. it makes you eat fresh. it makes you eat local. it makes you eat seasonal. it makes you eat at home!
believe you me, there have been plenty of lazy days where i feel like walking down the street to the many different restaurants, hungry to take my money. but then i look at my fridge, full and colorful with far healthier food than i know i'll be eating "out there". this CSA keeps me in and for this i'm thankful. now instead of making that last minute rash decision to throw in the gloves and spend money for a mediocre meal, i'm using my creative juices in the kitchen to build my own masterpiece.
and they're white in the middle!
i decided to use them in the base of a pasta sauce with artichoke hearts, mushrooms, onions, garlic and turkey meatballs. soooooooo booya!
