
(If I was a better cook and a better Pinterest-er, I'd have pictures of the whole process, through some kind of hazy Instagram filter that would magically hide the mess I'd made in my kitchen. But they're muffins - it's not rocket science. I know you are capable of making muffins.)
Dana's I-Can't-Believe-I've-Become-a-Morning-Person Muffins:
Makes: 6 Large "Texas-size" Muffins
You will need:
- 1 1/2 to 2 cups of shredded carrots
- 1 egg
- 1/2 cup turbinado sugar (Sugar in the raw)
- 1/2 cup unsweetened applesauce
- 1 cup buttermilk (I use regular milk or almond milk with a bit of lemon juice added)
- 2 cups whole wheat flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmet
- 1/4 tsp allspice
- 1/8 tsp ground cloves
- 1/2 cup chopped walnut pieces (optional)
Directions:
Preheat the oven to 350 degrees. Spray the muffin pan with cooking spray.
In a large bowl, mix together the egg, sugar, and applesauce. Add the flour, baking soda, baking powder, salt, and spices. Stir in the buttermilk. Stir in the shredded carrot and walnut. Pour mixture into muffin tin. Bake for 30-35 minutes, or until the tops of the muffins spring back when touched. They freeze very well - just put them in a plastic container and they'll be ready to greet you when you stumble out of your bedroom in your pajamas and into the kitchen before your first cup of tea...
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