Friday, September 7, 2012

Carrot Muffins

Here's one of my family's favorite healthy muffin recipes. They tend to disappear off the counter pretty quickly in my house. Hope you like 'em just as much as we do!

About 6 large carrots (peeled)
1 1/4 cup of whole wheat pastry flour
1 1/4 cup of cornmeal
1 pinch of salt
1 1/2 tsp baking powder
1/4 cup of ground flax seed
3 egg whites; 1 yolk
1 tbsp canola oil
1/2 cup of honey
3/4 cup of skim milk
1/4 cup of raisins
(1/4 cup of cranraisins- optional)

Preheat oven to 375. Mix together the dry ingredients- flour, cornmeal, salt, flax, baking powder. In another bowl, whip the egg whites then add the yolk, oil, honey, and milk. Puree the carrots with a little water. Save one carrot to shred so that you will have pieces of carrots in the muffins. Add the carrots (pureed and shredded) to the wet ingredients, then gradually mix in the dry ingredients. Be careful not to over mix or the muffins might come out tough. Add the raisins (and cranraisins) last.

Scoop into muffin tins and bake for about 20 minutes.


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