The raisins-in-baked goods question seems to divide folks and I’ve always found myself on the side of the not so muches. A handful as-is makes me very happy, but keep them out of my cookies, quick breads, scones, etc. thank you very much. (Don’t even get me started on sour cream raisin pie.)
But I baked with a friend recently and when she suggested we make Super Muffins, I couldn’t say no. (Super Muffins? How often do you get the chance to make Super Muffins?) I overlooked the fact that there were raisins involved as well as that the recipe looked much like that for the ever-popular Morning Glory muffins. (Never a fan–too chock-full-of-goodness for me.)
But I was baking with a friend and willing to try something new. And things didn’t look all bad–outside of raisins, the other ingredients were winners: oats, bran, whole wheat flour, shredded carrots, applesauce, brown sugar, cinnamon, ginger. I was willing to look past the raisin thing and give these a try.
And it’s a good thing I did or I would not have been able to tell you that these were the Best Muffins Ever: full of flavor, dense but not in a doorstop way, just sweet enough. The raisins? They melted into the muffin’s structure, only making themselves known so far as their hit of tangy sweet.
These muffins are prize winners on so many levels. My baking friend and I enjoyed one for lunch, though they’re also no-brainers for breakfasts and snacks. And I imagined they’d also make a fine dessert warmed, then drizzled with caramel sauce and served alongside vanilla ice cream.
Thinking ahead, we talked about mixing pumpkin or sunflower seeds into the batter. Or chia seeds. Or flax seeds. Or subbing pumpkin puree in for part (or all) of the applesauce. Adding freshly grated nutmeg and upping the ground ginger seemed smart. But I wouldn’t touch the carrot amount–it was perfect. And despite what I thought going in, I’d keep the raisins. (Though perhaps they could be plumped in bourbon rather than boiling water? 😉 )
The muffin recipe follows, but note that I took my suggestion of serving these muffins drizzled with caramel sauce and alongside ice cream very seriously. (or as seriously as you can take something as fun as Super Muffins, caramel sauce, and ice cream 🙂 ) There’s more to say about that ice cream, but seeing as how this is getting long, I’ll leave you with a picture and ask you to come back later in the week for the second half of this divine dessert pairing. (There will also be beer chocolate sauce, so well worth the wait.)
Now for those muffins…
Credit for these absolutely above-average muffins goes to my friend Stephanie’s grandma–thanks for sharing!
2 cups chopped walnuts (optional)
Heat oven to 350°F. Grease muffins cups.
In small saucepan, bring 1 cup water to a boil. Add raisins; let stand 5 minutes. (DO NOT DRAIN.)
In large bowl, combine cereal, applesauce, milk, carrots, brown sugar, eggs, and oil; mix well. Stir in raisin mixture. In separate large bowl, whisk together remaining ingredients except for walnuts. Gently stir wet ingredients into dry; mix just until combined. Stir in walnuts if using.
Ladle batter evenly into muffin cups, filling each completely. Bake 25 to 30 minutes or until toothpick inserted into center of muffin comes out clean. Cool on wire rack. Refrigerate to store. Can also be frozen, which is good as this recipe Makes 40 Muffins!