Well, you've probably been wondering where I've been hiding the past couple of weeks. I've been hiding nowhere interesting, at school under a pile of books and paper. Not fun, not fun at all. I much rather cook and bake and sleep but soon enough I will (::waves fist in air::). I don't have my last Final until the 11th which sucks to be lingering about for days of uncertainty about one last exam, but oh well what am I going to do? Today and the last couple of days I've been sick, most likely a weakened immune system due to the lack of sleep, rest, satisfying meals, and allergies. Texas is filled with pollen and those annoying dandelion fuzzies that fly around and stick on your face, again not fun.
But enough of my woes. I made these morning muffins one morning and they were a definite cheer me up kinda muffin. There's a place here called La Madeleine that serves French style cuisine, it's very cozy and most of their food is great. However, my favorite two items on from their bakery are the bran muffins, and the strawberries romanoff. For years I have spent $2 on a muffin...actually I'd just order 3 and call it a day, and always wished I knew the recipe. Well when I found this recipe I just had to make it. So many things called my attention to this recipe but the fact that there were carrots in it, I had to make it. I love carrots in pastries.
|Very moist and soft!|
Morning Carrot Muffins
recipe adapted from Martha Stewart
- 1 1/4 cups whole wheat flour (I used King Arthur)
- 1/2 cup packed light-brown sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon coarse salt
- 1 cup old-fashioned rolled oats
- 1/2 cup raisins
- 3 tablespoons extra-virgin olive oil
- 1 large egg
- 1/3 cup milk
- 4 medium carrots, shredded
- 1 medium ripe banana, mashed
Preheat oven to 400 degrees. Coat your muffin pan with cooking spray or grease with butter, I used butter. In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, nutmeg, and salt until there are no lumps. Stir in oats and raisins. Add oil, egg, milk, carrots, and banana and stir until all ingredients are well combined.
Fill each muffin cup with about 2 tablespoons of batter. Bake until a toothpick inserted in center of a muffin comes out clean, 23 to 25 minutes. Serve muffins warm or at room temperature.
These are perfect morning muffins or anytime muffins really because they are not too sweet. They're filled with fruit (raisins & bananas) and veggies (carrots).
Bake with love!