Carrot Cake Muffins
adapted from Britain's blog
2 1/2 cups whole-wheat pastry flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 teaspoon salt
2 eggs
1/3 cup raw brown (turbinado) sugar
1/3 cup canola oil
1 1/3 cups buttermilk
1 teaspoon vanilla extract
2/3 cup raisins tossed with 1 teaspoon unbleached all-purpose flour, or 2/3 cup chopped pecans
1 1/2 cups grated carrots
1. Preheat the oven to 375 degrees with the rack in the upper third of the space. Oil or butter muffin tins.
2. Sift together the whole-wheat pastry flour, baking powder, baking soda, spices and salt.
3. In a separate bowl, beat together the eggs, sugar, oil, buttermilk and vanilla. Using a whisk or a spatula, stir in the dry ingredients and mix until well combined. Do not beat; a few lumps are fine, but make sure there is no flour at the bottom of the bowl. Fold in the raisins or pecans and the carrots.
4. Spoon into muffin cups, filling them to just below the top (about 4/5 full). Place in the oven, and bake 25 minutes until lightly browned and well risen.
Yield: Twelve muffins, depending on the size of the muffin tins.
2. Sift together the whole-wheat pastry flour, baking powder, baking soda, spices and salt.
3. In a separate bowl, beat together the eggs, sugar, oil, buttermilk and vanilla. Using a whisk or a spatula, stir in the dry ingredients and mix until well combined. Do not beat; a few lumps are fine, but make sure there is no flour at the bottom of the bowl. Fold in the raisins or pecans and the carrots.
4. Spoon into muffin cups, filling them to just below the top (about 4/5 full). Place in the oven, and bake 25 minutes until lightly browned and well risen.
Yield: Twelve muffins, depending on the size of the muffin tins.
These keep for a couple of days out of the refrigerator, for a few more days in the refrigerator and for a few months in the freezer.
(Our muffin tins might be a bit smaller, the recipe made 20 muffins, and we baked them accordingly - for a much shorter time - between 15 and 20 minutes - just until they were done.)
Nutritional information per muffin (based on 12-muffin yield): 239 calories; 1 gram saturated fat; 2 grams polyunsaturated fat; 4 grams monounsaturated fat; 32 milligrams cholesterol; 38 grams carbohydrates; 4 grams dietary fiber; 323 milligrams sodium; 5 grams protein
(Our muffin tins might be a bit smaller, the recipe made 20 muffins, and we baked them accordingly - for a much shorter time - between 15 and 20 minutes - just until they were done.)
Nutritional information per muffin (based on 12-muffin yield): 239 calories; 1 gram saturated fat; 2 grams polyunsaturated fat; 4 grams monounsaturated fat; 32 milligrams cholesterol; 38 grams carbohydrates; 4 grams dietary fiber; 323 milligrams sodium; 5 grams protein
Martha Rose Shulman is the author of The Very Best of Recipes for Health
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