1 c. dried currants

1 1/2 c. boiling water

1 1/2 c. white whole wheat flour

1 1/2 c. white flour

2/3 c. sugar

2 t. baking soda

2 sprigs fresh rosemary, leaves removed from stems

1/2 c. olive oil

1/2 t. vanilla

2 1/2 c. grated carrots

Preheat oven to 375º F

Pour boiling water over the currants and let sit for 10 min.

Mix together the dry ingredients (white flour, whole wheat flour, sugar, baking soda, rosemary) in a large bowl. Stir in the grated carrots.

Add olive oil and vanilla to the currants and water. Add this mixture to the dry ingredients, stirring just until blended.

Pour mixture into muffin tins lined with muffin papers and bake for 20-25 min.

This recipe is not actually very good. I mean, the results are tasty, so no problem there. But it just makes so MANY muffins (problematic for the ale, less so for home cooking), and also the batter is quite runny and thus hard to deal with. So go ahead and make these if you want, but for myself, the next time I make them I am going to keep the same flavor profile, but find a different carrot muffin recipe to use as a starting point.

Muffins: Sweet and Savory Comfort Food by Cyndi Duncan and Georgie Patrick, p. 28

Yield: 22 muffins