Carrot Muffins On A Grid

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• 1/4 cup moist plump currants
• 2/3 cup grated carrot, lightly packed
• 1/3 cup pecans, finely chopped
• 1/3 cup shredded coconut, preferably unsweetened
• 4 tablespoons unsalted butter
• 1 1/2 cups all-purpose flour
• 1 tablespoon double-acting baking powder
• 1 pinch salt
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/3 cup sugar
• 1 1/2 cups milk
• 2 large eggs
• 1 teaspoon vanilla extract
• warm maple syrup

Recipe

• 1 *if your currants are not moist and plump, place them in a heatproof bowl and pour boiling water over them; let steep for a minute, drain, turn out onto a paper towel and pat them dry; set aside.
• 2 toss together the carrots, pecans, coconut, and currants in a bowl; set aside.
• 3 preheat a waffle iron.
• 4 melt butter and reserve.
• 5 in a bowl, whisk the flour, baking powder, salt, cinnamon, ginger, and sugar together.
• 6 in another bowl, beat the milk, eggs, and vanilla together using a whisk.
• 7 add the liquid ingredients to the dry ingredients; whisk until just combined.
• 8 stir in the carrot mixture; then mix in the melted butter.
• 9 lightly butter or spray the grids of the waffle iron; if needed, brush or spray the grids again only is subsequent waffles stick.
• 10 spoon about 1 cup batter (or whatever is recommended by your waffle iron maker) onto the grids.
• 11 use a metal spatula or wooden spoon to spread the batter almost to the edge.
• 12 close the lid and bake until browned and lightly crisped.
• 13 carefully turn the waffle over, turning it top to bottom and front to back, and continue to bake 1 minute or longer.
• 14 *before measuring out the batter for each new waffle, stir to redistribute the ingredients.
• 15 top with warmed maple syrup or honey.