| Spelt Carrot Muffins |
| Written by Cassie Young | ||||||||||||||||||
| Saturday, December 29 2007 | ||||||||||||||||||
|
I've been taking a much needed break and spending lots of time out in nature. Dinners have been very simple, as always, and I'll have a meal plan to share soon. In the meantime, I've come up with a new Spelt Carrot Muffin recipe. I've tweaked it a few times to get it just the way I wanted. I am very happy with the final version which is light, moist and not overly sweet. I've topped this batch with demerara to make them sparkly and pretty for our guests tomorrow, but it's completely optional. Spelt Carrot Muffins Recipe yields 24 mini muffins. Flax Mixture: 1 1/2 tablespoons freshly ground flax 1/3 cup unsweetened apple juice
Dry Ingredients: 1 cup whole spelt flour 1 teaspoon baking soda 1 teaspoon cinnamon 1/8 (heap) teaspoon allspice 1/8 teaspoon sea salt 1/4 cup raisins 1/4 cup walnuts 2 tablespoons unsweetened shredded coconut (adds a nice texture, but you can leave it out)
Wet Ingredients: 2 tablespoons oil 4 tablespoons agave nectar 4 tablespoons unsweetened apple butter 1 teaspoon vanilla 1 cup finely grated carrot (about 2 medium carrots) Preheat oven to 375F. Lightly coat 24 mini muffin tins with nonstick spray or oil and set aside. Combine apple juice and ground flax. Let mixture sit while grating carrots and preparing remaining ingredients. Add all dry ingredients to a large mixing bowl. (I stir the flour before adding it to the measuring cup to ensure it is not compacted.) Add wet ingredients to a separate mixing bowl. Stir in flax mixture. Add wet ingedients to dry mixture. Mix just to combine. Divide batter into prepared muffin tins. Bake for 10-12 minutes, or until a tester inserted into the middle of a muffin comes out clean. Remove pans from oven. Allow muffins to cool in the pans for 3-4 minutes. Transfer individual muffins to a cooling rack to cool completely. Store at room temperature in a sealed container to keep them soft and moist. (They're even better the next day!) Optional demerara topping: Use a pastry brush to very lightly brush melted vegan margarine on top of cooled muffin. Immediately dip muffin top into a small dish of demerara sugar. Repeat process until all muffins are topped with sugar. 2-3 teaspoons of margarine and about 2-3 tablespoons demerara (all of which will not end up on the muffins) is plenty for all 24 mini muffins.
Tip: You can substitute applesauce for apple butter as Courtney wrote in the comments. It's a very good and useful tip and the muffins come out just as nice and even less sweet. If I'm topping with the sugar anyway I might even prefer to use the applesauce instead.
Share this
Comments (8)
![]()
Ashley
said:
|
||||||||||||||||||
| Those sound interesting and tasty! I should try and find spelt flour, and I've been wanting to make apple butter. |
A break sounds nice! Come back to posting for us soon though, I neeeddd to be eating healthy again after all of the holiday goodies |
|
Hi Cassie!! I'm glad to hear that you've been taking a break, since you definitely deserve one (or more)!! These spelt-carrot muffins sounds quite scrumptious - the topping is lovely as well. |
|
Great to see you posting again! I hope you had a happy holiday and that you are enjoying your much deserved break! This recipe is perfect--I have family coming in next week, and she cannot handle wheat and loves carrots! Were you reading my mind when you posted this recipe?! Courtney |
|
Ashley, I use Nunweiler's Organic Whole Spelt Flour that I buy up here at Save-On Foods. If you shop at one down there, perhaps you'll find some! Courtney, I hope you and your family member enjoy the muffins as much as we did! VeggieGirl and Jen, thank you for the notes! |
|
I just made these, and they are fabulous! I am going to have a hard time staying away from them til tomorrow when my family gets here! I used apple sauce instead of apple butter, and I made large muffins rather than mini ones--I got 9 regular sized muffins out of the recipe. Oh, also, I baked them for nearly 20 minutes. Just thought others might like to know if they don't have a mini muffin pan! Thanks again for a delicious recipe! Courtney |
Courtney, I am happy to hear you enjoyed the muffins! Thanks, too, for sharing your variation with us along with the details! |
| < Prev | Next > |
|---|
All contents Copyright © 2007-2008 Cassie Young unless otherwise specified. Some Rights Reserved.