Sweet carrot muffins.
Preheat oven to 325 degrees F (165 degrees C). Line muffin cups with paper liners.
Whisk almond milk and vinegar together in a small bowl; set aside until curdled, about 10 minutes.
Mix whole wheat flour, all-purpose flour, baking powder, and baking soda together in a bowl. Combine carrots, pineapple, raisins, and walnuts together in a separate bowl.
Whisk 3/4 cup plus 2 tablespoons white sugar, olive oil, molasses, vanilla extract, cinnamon, nutmeg, salt, and cardamom together in a separate bowl. Mix curdled milk mixture and sugar mixture into flour mixture just until batter is mixed; fold in carrot mixture. Spoon batter into muffin cups until each is completely filled and domed.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.
Per Serving: 485 calories; protein 7g; carbohydrates 70.5g; fat 21.8g; sodium 548.9mg.
The quality of the flour could make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal dough , which not always getting bigger as well as clear bread.
To make this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A dough’s 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 limit , as you can work it yesterday , then finish it off the next day.