Wednesday, August 14, 2013

Whole Grain Carrot Muffins

I made these carrot muffins on Monday. Monday should officially be renamed Muffin Mondays. (Side note, I really like alliterations.) Anyways, what really happened was that we bought a bag of organic carrots here last week to make a bolognese sauce and we had a lot of carrots left over. Although I love carrot cake, I really don't like grating 2 cups of carrots. That is no fun when you do not have a food processor. So I went sort of the same route and made carrot muffins! And I halved the recipe so that meant even less grating for me!

These carrot muffins are moist, it has some good spice in it, and I feel a little bit less guilty eating them as they do contain both oats and flaxseed. They took me no more than thirty minutes to make from grating and mixing to taking them out of the oven, so if you're looking for a nice afternoon treat today, here you go!

Whole Grain Carrot Muffins (barely adapted from Baking Bites)
Makes 18 muffins

1 3/4 cup white whole wheat flour
2/3 cup oatmeal
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
11/2 tbsp ground flaxseed
1 large egg
1/4 cup vegetable oil
1 cup brown sugar
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tsp vanilla extract
1 cup buttermilk
1 1/3 cup finely grated carrots

Preheat oven to 350F or 170C and line a muffin tray.

In a medium bowl, whisk together the flour, oatmeal, baking soda, baking powder, salt, and flaxseed.

In a large bowl, whisk together the egg, oil, brown sugar, cinnamon, nutmeg and vanilla.

Stir half of the flour mixture into the wet ingredients and stir until combined. Add the buttermilk and stir again before adding the rest of the flour mixture.

Lastly, quickly fold in the grated carrots.

Divide evenly into muffin cups and bake for 16 to 18 minutes, or until a toothpick comes out clean and the muffin tops feel springy to the touch. Remove muffins from the tray and let them cool on a wire rack before enjoying. Try them with a little bit of butter - amazing!

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