The Chicagoist will be launching later but in the meantime please enjoy our archives.

Thanksgiving Detox: Golden Raisin Carrot Muffins

By Caitlin Klein in Food on Nov 29, 2010 9:20PM

Jeans feeling a little tight after the Thanksgiving weekend? We happened to notice that you asked for a second (or was it a third?) helping of pie. For a little Thanksgiving detox, try making these golden raisin carrot muffins, which use whole wheat flour and substitute unsweetened applesauce for much of the oil. Let’s keep Chicago beautiful, people.

1 cup grated carrot
½ cup golden raisins
1 ¾ cup whole wheat flour (in dry goods at Whole Foods or in your regular flour aisle)
1 teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon ground cloves
¼ teaspoon nutmeg
½ teaspoon salt
½ cup brown sugar
1 egg
¼ cup vegetable oil
¼ teaspoon vanilla extract
Lemon zest
1 cup unsweetened applesauce
½ cup warm water
1 cup chopped walnuts

Preheat the oven to 400 degrees. Line 12 muffin cups. Combine the carrots and raisins in a small bowl. Pour the warm water over and set aside to soak.

Meanwhile, in a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, and salt. Stir in the brown sugar. Using an electric mixer, beat the egg and sugar in a second bowl until it is fluffy. Beat in the oil, vanilla, and lemon zest. Stir in the applesauce.

By hand, stir the applesauce mixture into the flour mixture only until blended. Fold in the carrot mixture and walnuts. Spoon the batter into the muffin cups. Bake for 15-18 minutes, or until the tops of the muffins are golden.