Yummy carrot muffins! Recipe when you click "read more" below:

Intro:

The carrot juice adds an extra dimension of flavor to these already-great muffins. The cake flour manages to keep the batter from becoming too glutinous despite being beaten with a hand mixer.

If you use entirely all-purpose flour, this recipe is likely to yield really hard muffins, while all cake flour would yield mushy ones. Please make sure to use the 50-50 mix of flours.

I prefer doubling this recipe to avoid having to use half an egg...

Ingredients:

3/4 c brown sugar
3oz vegetable oil
1 1/2 eggs
2 c very finely shredded carrot (I used the finest part of my box grater)
3/4 c cake flour
3/4 c all-purpose flour
1 1/2 tsp cinnamon (if freshly grated, otherwise 2 tsp)
3/4 tsp nutmeg
3/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
3oz carrot juice
up to 2oz chopped roasted nuts

Procedure:

Advanced bakers, take note: Unlike most baking methods, I use sugar as a dry ingredient instead of a wet one in this recipe. I.e. put the sugar in with the flour, not the eggs...

Combine dry ingredients (including the sugar) into a bowl, whisk to mix. Combine egg, oil and carrot in another bowl, whisk (or use a hand mixer) to mix. Pour wet bowl over dry and mix (I used a hand mixer). When it appears that the flour is no longer integrating (and it will happen), drizzle carrot juice and continue to beat until batter is smooth.

Spray muffin tin cups with cooking spray and dose the batter into each cup. Makes 6 large (or 12 small) muffins, depending on the type of tin in use. Bake at 400F for 20 minutes or until it passes the toothpick test. Cool for a couple of minutes before de-panning.