City Limits Diner: Carrot Muffins Recipe - Chef Tracy Kamperdyk Assue

Serves 6

Ingredients:

2½ cups all-purpose flour
2½ tsp baking powder
¼ tsp salt (fine)
9 oz unsalted butter (room temp)
8 oz sugar
5 eggs
2 tsp vanilla extract
1 lb carrots (peeled and grated)
4 oz golden raisins
4 oz walnuts

Procedure:
Preheat oven to 350°F. Sift first three ingredients and set aside. Cream butter and sugar with mixer (using a paddle attachment) until fluffy. Add eggs in three parts (on slow speed), incorporating each part before adding the next addition (scrape bowl with spatula before each addition as well). Add vanilla extract. Add dry ingredients, mixing very slowly. Mix until almost completely combined. Add carrots, raisins, and walnuts. Finish mixing by hand, just enough so everything is combined. Divide into standard-size muffin/cupcake cups and bake for approximately 15 to 20 min or until golden brown.



Recipe Type: Authentic
Recipe Author: Pastry Chef Tracy Kamperdyk Assue
Chef's Background: Pastry Chef Tracy Kamperdyk Assue of City Limits Diner
Restaurant: City Limits Diner, 200 Central Ave  Westchester County, NY
Source: http://www.westchestermagazine.com/core/pagetools.php?pageid=13383&url=%2FWestchester-Magazine%2FAugust-2012%2FCarrot-Muffin-Recipe-from-Pastry-Chef-Tracy-Kamperdyk-Assue-of-City-Limits-Diner%2F&mode=print