This is a slightly labor-intensive carrot muffin recipe. Believe me, it’s delicious!
Preheat oven to 400 degrees F (200 degrees C).
Mix wheat and white flours, baking powder, and salt in a large bowl. Blend in brown sugar, cinnamon, allspice, and grated carrots.
In a mixing bowl beat eggs. Blend in milk, molasses and butter. Combine this mixture with the flour mixture. Stir until all dry ingredients are moist.
Spoon mixture into oiled muffin tins adding nuts and raisins if you would like. Bake for 25 to 30 minutes.
Per Serving: 214 calories; protein 4.7g; carbohydrates 32.5g; fat 8.2g; cholesterol 27.3mg; sodium 271.8mg.
The best flavour of the flour can make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal bread , which doesn’t always getting bigger as well as white bread.
To make this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.
A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then finish it off the next day.