Carrot muffins

1. Note: It is perfectly fine to use leftover cooked carrots to make this recipe. In fact, that is how I started. But once, when I didn't have any cooked carrots on hand, I wondered what the muffins would be like if I used raw carrots. I thought they had a sweeter, fresher taste and a more interesting texture. I use a food processor to first shred, then pulse the carrots until they have a consistency of sand.

2. Preheat the oven to 375 degrees (F).

3. Cover the raisins with boiling water to plump.

4. Melt the butter in a medium saucepan over low heat. Remove from heat and add cardamom.

5. Combine dry ingredients.

6. Add carrots, buttermilk, egg, and drained raisins to the butter in the saucepan. Stir to combine.

7. Add the wet ingredients to the dry ingredients and mix until combined.

8. Fill paper-lined muffin tins. (I fill every other hole in two 12-muffin tins to encourage even baking. Bake for 25 to 30 minutes, until muffins are starting to brown on top.