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 Whole Foods for The Whole Family by La Leche League International Cookbook and can be found here.

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.

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.


Unknown said...

Those look so good.

The Poet Herself said...

My daughter REALLY wanted me to add pineapple to mine. She would have been pleased with your selections! :) They look great!

Stay At Home Chef said...

Why am I not surprise you skipped the raisins?! ;) I too added pineapple and thought it was much better than any ol' raisin!

Baker Street said...

Crushed pineapples! Nice. Lovely pics too!


yay for pineapple, i think it's a great alternative (since i don't like raisins myself too) and yeah you're right about carrots, i don't really care for it too but you say that this muffin is good, then it must be good, i trust your "baking" judgement carol because you are my "sweet caroline" (hey you still have to pursue that... im waiting!)

Bianca @ South Bay Rants n Raves said...

I'm curious what kind of spin agave put to this recipe. Never used it. Pineapple sounds like a good addition too!

Aimee White said...

Pineapple and cashews! Sounds wonderful! I also loved the autumnal spices in these :)

Unknown said...

I was about to add crushed pineapples, too! Hehe.

I love your photos... and the plates and the linen! :D

Betty Ann @Mango_Queen said...

I love your Muffins! I love the texture and am sure they smell so good in person. Can I come over? Glad to bake along with you this Monday!

Annapet said...

Carol, I was thinking of PINEAPPLE, too, since the yummiest carrot cake I had tasted had pineapple bits! I didn't have any, so I opted for mandarin oranges.

Must be a joy to cook for the Guapos!

Kalyan said...

Just mouthwatering...looks so easy to prepare and delicious!

Sonya said...

I made these over the weekend and we just LOVED these! love love loved them. They are so moist and delicious :) Thank you so much for one keeper of a recipe!


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