September 26, 2011
Carrot Spice Muffins
I am not much of a fan of carrot cakes so was surprised to find these carrot spice muffins to my liking.
A healthy recipe using whole wheat flour and warmed up by spices that evoke Autumn. I liked that you can either use brown sugar or honey to sweeten it though decided to try agave syrup since I've been wanting to try baking with it. You may also use buttermilk or yogurt plus even more choices either using oil, melted butter or applesauce. I opted to use yogurt and applesauce since I just have made them earlier in the week.
I also added crushed pineapples in lieu of raisins plus cashews for crunch. I originally thought of adding a glaze but the muffins were sweet enough that decided they didn't need them. These were baked for our afternoon snack, hoping some will last for next day's breakfast. But of course that didn't happen.
Carrot Spice Muffins
makes 12 standard size muffins
The recipe is from
180g (1 1/2 cups) white whole wheat flour
5g (1 tsp) baking soda
5g (1 tsp) baking powder
3g (1/2 tsp) coarse salt (optional)
2g (1/2 tsp) ground cinnamon
1g (1/4 tsp) nutmeg
pinch (1/8 tsp) ground ginger
pinch (1/8 tsp) allspice (I omitted this one)
108g (1/3 cup) agave syrup (or honey or brown sugar)
1 egg, room temperature
120g (1/2 cup) yogurt
80g (1/3 cup) applesauce
3g (1/2 tsp) vanilla
175g (1 1/2 cups) finely grated carrots
150g (1/2 cup) crushed pineapple
64g (1/2 cup) chopped cashews
Preheat oven to 400F. Prepare muffin tray either by using paper liners of pan spray.
In a large bowl, whisk together flour, baking soda, baking powder, salt (if using) and spices.
In another bowl, beat eggs with agave syrup, yogurt, applesauce, vanilla, grated carrots, pineapples and cashews.
Add wet ingredients to the dry, stir gently until it comes together.
Divide among 12, about three-quarters full. Bake for 15-17 minutes or until it pass toothpick test.
Remove from pan immediately and let muffins cool on rack for few minutes before serving.
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