Kumquat Carrot Muffins
Sweet carrot muffins are made with raisins and nuts and a sweet and tart candied kumquat for a delicious citrus surprise inside of a traditional carrot cake muffin.
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Servings: 12 muffins
Ingredients
- 2 c. kumquats seeded and thinly sliced
- 2 Tablespoons butter
- 1/4 c. brown sugar
- 12 Tablespoons butter
- 1 c. sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 2 c. flour
- 1 teaspoon cinnamon
- 2 teaspoons baking soda
- 1 teaspoon salt
- 3 c. carrots grated
- 1 c. raisins
- 1/2 c. walnuts or pecans
Instructions
- Preheat the oven to 375 degrees. Place cupcake liners in all 12 cups of a muffin tin.
- Melt the butter and brown sugar in a skillet over medium heat.
- Add the kumquats and simmer for 5-6 minutes, turning once or twice. Remove from heat.
- In a large bowl cream together the butter and sugar. Add in
the vanilla and eggs and mix well. - In a medium bowl combine the flour, baking soda,
cinnamon, and salt. - Add the flour mixture to the butter mixture and mix
until just combined. - Stir in the carrots, raisins, and walnuts and mix
until just combined. - Spoon a teaspoon of kumquat mixture into the bottom of each muffin cup.
- Fill with batter ¾ of the way full.
- Bake for 30 minute or until a toothpick inserted into the center comes out clean.
- Remove from oven and cool completely on a wire rack.
Notes
Recipe adapted from Jess Tom