Sunday, August 30, 2009

Carrot Muffins

Today I made carrot muffins for breakfast. I think that I will definitely tweak this recipe next time. I would like them to be a touch sweeter. Maybe a bit more sugar or vanilla yogurt instead of plain?

Carrot-Pecan Muffins

1/2 cup raisins
1/4 cup apple juice
3/4 cup rye flour
3/4 cup whole wheat floour
3/4 cup cornmeal
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup yogurt
2 tablespoons brown sugar
1 large egg
1 egg white
2 medium carrots - shredded
2 tablespoons coarsely chopped pecans or walnuts

1. Preheat the oven to 400. Lightly coat twelve 2 1/2 inch muffin cups with nonstick cooking spray or insert cupcake liners. in a small bowl, soak the raisins in the apple juice for 15 minutes. Meanwhile, in a large bowl, stir together the rye flour, whole-wheat flour, cornmeal, baking powder, baking soda,and salt. Make a well in the center.

2. In a small bowl, stir together the yogurt, sugar, egg and egg white until blended.Stir in the carrots, raisins, and juice just until combined. Pour the mixture into the dry ingredients and stir just until combined.

3. Spoon 1/4 cup batter into each muffin cup and sprinkle which the nuts. Bake for 18-20 minutes or until golden and a toothpick inserted in the center comes out clean.

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