the first of many carrot recipes!
as promised, i shall begin to deliver the carrot muffins pronto. i have a lot to cover here, so i’ll make it short and sweet.
these muffins are fantastic. aren’t they pretty? i really love the fluffy, moist texture, almost like a cupcake. the texture is cake like, and very light. i would never put nuts or raisins in them, i wouldn’t want to weigh them down. they have just the right amount of sweet that you want in the morning, and a lot of it comes from the apple and the carrot. as usual, they are pretty darn healthy, and contain no bleached sugar or white flour, and only 1 tsp of oil. the only thing these muffins don’t do, is take well with papers. do yourself a favor here, and go straight to the tin. if you have to use muffin liners, spray them with a little oil to help them from sticking.
a food processor helps to get nice shredded carrots and apples. you can hand grate if you don’t have a processor.
makes 10 muffins
1 cup whole wheat pastry flour
2 tsp brown sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp allspice
1/4 tsp cloves
1/3 cup maple syrup
3/4 cup soy milk
1/3 cup egg whites, or 2 whole eggs
1 tsp canola oil
2/3 cup shredded carrots (usually about 1 big carrot. measure after you shred!)
2/3 cup shredded apple (maybe 1/2 of a cored apple. measure after you shred!)
preheat oven to 375f. prep 12 hole muffin tin by spraying lightly with oil and coating with a little flour.
coat carrots and apples in a little lemon juice to keep them from turning brown.
whisk first 8 (all dry) ingredients together in large mixing bowl.
whisk all wet ingredients, minus apple and carrots, together.
make well in the middle of dry ingredients, and pour in the wet. with as few strokes as possible, mix together until batter is just wet. stir in carrots and apples until just combined.
i like to use a small ice cream scoop for this part, you don’t have to, though. just makes it easier. spoon batter (it is thin, i know) into the muffin tin. you could stretch it into 12 muffins if you want small muffins. i don’t. i like big muffins with big tops. 10 is the way to go. plus, the recipe is 10 carat muffins.
bake for 15-20 minutes or so. mine were done after 17 minutes. i test by inserting skewer in center of muffin. if it’s clean, it’s done. the muffins are really moist, so the skewer will always come out wet. as long as there is no batter stuck, you’re good.
let ’em cool in the tins for a few minutes. use a thin knife to trace around the edges of the tin/muffin, and gently twist out. i’ve created a new method for removing muffins with a spoon if the bottom of the muffin is sticking. i call it the spooning method. after running knife around side of tin, i use a med sized spoon to “scoop” the muffins out. it works pretty nicely! just a quick flick of the wrist, and your muffin is in one piece.
completely cool the muffins on racks before storing. i like to keep a ready stock in my covered cake pedestal, and a back stock in the freezer.
you can freeze in zip tight bags, or a big air tight container.
if you don’t think these muffins are awesome just the way they are, you could brush with a little maple syrup. here’s a good trick: heat desired amount of syrup on stove. let it simmer for just a few seconds, then turn heat off. let it cool for a minute, then brush syrup on cooled muffins. the syrup should get stiff in room temp, now that it’s been heated. viola! a sweet muffin!