Whole Grain Carrot Muffins - Two-Ways
400℉ oven – Yield 12-14 muffins
These muffins are my attempt to recreate something I just loved from the store but knowing what I know now, those muffins were just masquerading as healthy! This version, made with organic whole grains truly is a hearty, healthy muffin. Sweet but by no means a cupcake without frosting!
Plus the store product was $6.79 for 4, non-organic muffins, or $1.70/muffin or $20/dozen! These tally in at $8.14/dozen or $.69/muffin (dried fruit/spices/leveners not included). Muffins are a quick and easy way to get whole grain nutrition.
Preheat oven to 400℉
Ingredients:
60g oat groats coarse milled (around the 15 setting on a Mockmill, broken pieces with some flour is the goal)
140g oat flour – freshly milled
60g rye flour – freshly milled (no rye?, use equal amount soft white or oat flour)
½ C ground golden flax seed – Mockmills can grind GOLDEN flax at “7” setting.
½ tsp baking soda
1-1/2 tsp baking powder
½ tsp salt
2 tsp ground cinnamon
½ tsp ground ginger
½ tsp ground allspice
¼ tsp ground nutmeg
2 eggs
1/3C olive oil
1 C sucanat or lightly packed brown sugar
1 C plain yogurt
½ C walnuts/pecans (opt)
½ C raisins, dried cranberries/cherries, chopped dates (opt)
2 C grated carrot (200g)
Mill grains and flax, add leveners, salt and spices. Blend with a whisk to thoroughly incorporate. Set aside.
Prepare and set aside
2 C grated carrots (fine or coarse) about 200g. Set aside to fold in.
1/2 C walnuts or pecan pieces (opt)
1/2 C raisins, dried cranberries/cherries, chopped dates (opt)
Blend together with your stand mixer the following:
2 eggs
1/3 C olive oil (no one has ever complained about the flavor being “off”)
1 C sucanat or lightly packed brown sugar
1 C plain yogurt (235g)
Add dry ingredient blend and mix till you see no dry flour.
Fold in grated carrot and nuts and fruit. Mix till distributed through.
Line muffin tin with liners or grease well with butter. Fill with batter to rim.
Bake for 20-25 mins till edges are lightly crisped and a gentle touch on the top springs back. Remove from muffin tin to cooling rack so they don’t keep cooking.
Alternate dry ingredients:
260 g soft white flour – freshly milled
Everything else is the same! This will be a lighter, in color and texture, muffin especially with The Simply Filled Pantry’s Frederick Soft White Wheat!