Carrot-Walnut Muffins
Naturally sweet carrot-walnut muffins made with whole wheat flour. Option to add pumpkin, apple, nuts, etc. Cover leftover muffins and store for 2 days at room temperature, for up to 4 days in the refrigerator, or for up to 3 months in the freezer.
INGRIDIENT
DIRECTION
Step: 1
Preheat the oven to 425 degrees F (220 degrees C). Spray 20 muffin cups with nonstick cooking spray.
Step: 2
Whisk 1 3/4 cups flour, baking powder, cinnamon, baking soda, salt, ginger, and nutmeg together in a large bowl until well blended. Add grated carrots and walnuts and stir to combine.
Step: 3
Place raisins in small bowl and sprinkle with 1 1/2 tablespoons flour. Mix with your hands until raisins are separated and coated in flour. Add to flour mixture and stir to combine. Discard any remaining flour.
Step: 4
Whisk maple syrup and olive oil together in a medium bowl. Add eggs and whisk until well combined. Stir in yogurt and vanilla extract until well mixed. Pour yogurt mixture into the flour mixture and mix with a big spoon until just combined (a few lumps are okay.) Transfer batter into the prepared muffin cups and sprinkle the tops with turbinado sugar.
Step: 5
Bake muffins in the preheated oven until golden on top and a toothpick inserted into the center comes out clean, about 13 minutes. Place muffin tins on a cooling rack to cool.
NUTRITION FACT
Per Serving: 167 calories; protein 3.6g; carbohydrates 21.2g; fat 8.3g; cholesterol 18.6mg; sodium 148.7mg.
The best flavour of the flour could make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal bread , which doesn’t always rise as well as clear bread.
To make this in a dough , add all the menus to your breadmaker and follow the manufacturer’s 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 yesterday , then finish it off the next day.
