Carrot And Dried-Currant Muffins

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Martha Stewart


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Unsalted butter, for muffin tins

3/4 cup dried currants

1 1/2 cups plus 4 1/2 teaspoons all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cardamom

1 teaspoon ground ginger

3 large eggs

1/2 cup canola or vegetable oil, plus more for wire rack

1 cup sugar

3 1/2 cups finely grated carrots (about 6 carrots)

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