This is how it goes. I don’t bake muffins for months. Then in one day I go into a muffin baking frenzy. In one day I made two dozen carrot muffins (that I am sharing with you today) and a batch of scratch corn muffins. Wow.
I had used this Healthy Carrot Muffin recipe from Food Network to make carrot muffins several times, and although I don’t remember what exactly I did differently every time, I know that I always added to/changed the recipe with delightful results. One of Miss Moira’s favorite additions is chocolate chips. One of mine is coconut. In the past I have used applesauce instead of oil, flax to replace one egg, yogurt, less sugar–all with success. Just make sure you don’t change too many ingredients at once…
Overall, it is a yummy hearty muffin with good texture. They freeze nicely too. Freeze them on a baking sheet once they are cool and once frozen bag ’em up.
Healthy Carrot Muffins (adapted from Food Network)
makes 1 dozen
3/4 cup all-purpose flour
1/2 cup whole wheat flour
2/3 cup sucanat (or dark brown sugar if you don’t have sucanat)
2 tablespoons wheat germ
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cardamom
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch fine sea salt
2 large eggs
1/3 cup vegetable oil
1 tablespoon pure vanilla extract
4 medium carrots, grated (about 2 cups)
This is where you can mix it up:
1/2 cup canned crushed pineapple, drained, or
1/2 cup shredded apple
1/2 cup hulled hemp seeds, or
1/2 cup chopped nuts, or
1/2 cup chocolate chips, or
1/2 cup shredded coconut
Preheat the oven to 350 degrees F. Line muffin tin with paper muffin liners.
Whisk the flours with the brown sugar, wheat germ, cinnamon, baking powder, baking soda, and salt in a medium bowl. In another medium bowl lightly whisk the egg, then whisk in the vegetable oil, and vanilla extract.
Quickly and lightly fold the wet ingredients into the dry ingredients with a rubber spatula. Stir in the carrots and last ingredients just until evenly moist; the batter will be very thick. Divide the batter evenly among the muffin cups. Bake until a toothpick inserted in the centers comes out clean, about 30 minutes. Cool on a baking rack.
Linking it Up: