Q: Is there any way to get the recipe for the carrot cake-based mini muffins that Toulouse offers? My wife and I eat out fairly often and really love these muffins. Thanks for the opportunity to get the recipe.

— Oscar Jones,

JEAN SHIFRIN/AJC (ENLARGE)
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Atlanta

A: Chef Mike Harnage of Toulouse in Buckhead gladly provides the recipe for these tasty muffins. Harnage bakes and gives them to customers as a complimentary after-dinner treat to eat then or to take home for breakfast. His recipe here is adjusted for the more common-size muffin tins. If using mini-muffin tins, shorten the cooking time to 12 to 15 minutes.

— Jeanne Besser, for the Journal-Constitution

BREAD

Carrot Raisin Muffins

Makes 24 muffins Preparation time: 20 minutes Cooking time: 18-22 minutes

5 eggs

1 1/4 cups vegetable oil

1 1/4 cups granulated sugar

3 cups coarsely grated carrots

1 1/4 cups raisins

1 1/4 chopped walnuts, toasted

1/2 cup applesauce

1/2 cup shredded coconut

3 3/4 cups all-purpose flour

5 1/2 teaspoons baking powder

2/3 teaspoon salt

2 teaspoons cinnamon

2 1/2 teaspoons nutmeg

Preheat oven to 400 degrees. Grease two muffin tins or line with paper cups.

In a large mixing bowl, beat eggs, oil and sugar until smooth. Add the carrots, raisins, walnuts, applesauce and coconut and stir to combine.

In a separate bowl, mix flour, baking powder, salt, cinnamon and nutmeg. Add this dry mixture to carrot mixture and stir well to combine. Batter will be stiff. Scoop batter into muffin pans and bake for 18 to 22 minutes or until a tester comes out clean.

Per muffin: 306 calories (percent of calories from fat, 48), 5 grams protein, 36 grams carbohydrates, 2 grams fiber, 17 grams fat, 39 milligrams cholesterol, 190 milligrams sodium.

Is there a restaurant recipe you'd like to make at home? Tell us what you're looking for and perhaps we can help you get it. If we succeed, we'll have the recipe tested and adapted for the home kitchen, if necessary. Because of volume, we can't answer all inquiries. Send your request, along with address and phone number, to: Mail: Betty Parham, Food Department, The Atlanta Journal-Constitution, 72 Marietta St. N.W., Atlanta, GA 30303. E-mail: menu@ajc.com. Fax: 404-526-5509.