This is my first-ever post about muffins. Pretty surprising given the fact that I am a muffin fanatic. Zealot. I'm of the opinion that the most perfect weekday breakfast is baked in a tin. Scones and bagels are fatty enough to be reserved for the occasional weekend indulgence, but I can bake a batch of muffins and eat them all week! I'd settled into this
Spiced Carrot muffin routine (super healthy and quite yummy) when I discovered a small bag of wheat bran in our pantry. K had used it in his multi-grain sandwich bread and I decided to claim the leftovers for muffins. These ones are the best yet to emerge from my teeny tiny kitchen, which is why I'm
finally posting a muffin recipe.
Carrot-ginger muffins
Makes 8 muffins
- 3/4 c white whole wheat flour
- 1/2 c wheat bran
- 1/4 c raw sugar
- 1/4 c agave nectar (or honey)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground ginger
- 1/4 tsp cinnamon
- 1/4 tsp freshly ground nutmeg
- 3 tbsp butter, melted
- 3 tbsp coconut oil
- 1/4 c applesauce
- 1 large egg
- 1/2 c (packed) shredded carrots
- 2 tsp grated fresh ginger
Preheat the oven to 375F. Mix the dry ingredients in a bowl. Whisk the egg, applesauce, butter, and coconut oil in another bowl. Add the carrots and fresh ginger to the wet mixture. Combine the wet & dry ingredients and fill 8 muffin cups. Bake for 22-25 min.
Want more hardly-addicting muffins (proof of my obsession)? Here they come!
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