Yield: 12 Muffins
½ cup old fashioned rolled oats (not quick cooking)
3/4 cup packed dark brown sugar
½ cup whole roasted and salted pecans (you will also need an additional ½ cup finely chopped pecans – see last ingredient below)
1 cup all-purpose flour
½ teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon kosher salt
8 tablespoons cold unsalted butter, cut into 16 equal pieces
2 whole large eggs
1 teaspoon pure vanilla extract
½ cup (Zante) currants
¼ cup small diced candied ginger
½ cup grated carrots, grated on a Microplane
½ cup whole roasted and salted pecans, finely chopped
Set an oven rack to the middle position and preheat the oven to 350 degrees Fahrenheit. Line a muffin tin with paper muffin cups.
Place oats on a parchment paper-lined sheet tray. Once oven is preheated, bake for 10 to 12 minutes, stirring halfway through, until toasted. Set aside.
Place the sugar and ½ cup of the whole pecans in a food processor with the blade attachment. Pulse 15 times until the ingredients are evenly distributed.
Add the flour, baking powder, cinnamon and salt. Pulse 10 times to combine. Evenly distribute the butter. Pulse 10 to 12 times, until it starts to resemble wet sand. Add the eggs and vanilla extract. Pulse until the texture turns into a uniform, thick batter, approximately 25 times.
Add the toasted oats, currants, ginger, carrots and finely chopped pecans to a medium bowl. Stir gently to combine.
Transfer batter from food processor to the medium bowl with the ginger carrot mixture using a rubber spatula. Fold to combine with the spatula.
Fill each muffin tin equally with the batter. (It’s just over a ¼ cup per muffin.)
Transfer to the oven and bake for 25 minutes. Test readiness by poking a toothpick or knife in the middle of a muffin; if it comes out clean, it’s ready.
Remove from oven. Place tin on a cookie rack and let the muffins cool in the tin for 5 minutes before removing the muffins from the tin.