- 1 1/2 C whole wheat flour
- 3/4 C whole wheat pastry flour
- 4 tsp baking powder
- 1/2 tsp salt
- 2 C carrot puree
- 1/4 C maple syrup
- 1/3 C skim milk
- 1/4 C canola oil
- 2 tsp vanilla
- 1/2 C sunflower seeds
- 1/2 C raisins
Sift together in large mixing bowl the
flours, baking powder and salt.
In a separate bowl place the carrot puree.
Add the maple syrup and stir well.
Pour in the milk, oil and vanilla being sure
to stir well to incorporate all the
ingredients.
Pour the liquid into the dry ingredients and
mix until just moistened.
Gently fold in the sunflower seeds and
raisins.
Preheat oven to 400 degrees.
Spray a muffin tin generously with a non
stick cooking spray.
Pour the batter into the muffin cups filling
them 3/4 full.
Bake 18 minutes or until brown on top and a
toothpick inserted in the center comes out
clean.
Use the blender or food processor to make
the carrot puree. Start with a couple of
medium size carrots and then add one carrot
at a time until you have 2 C. If the carrot
puree is runny decrease the liquid
ingredients by half.
Here are some tips on
how to freeze these muffins. It's a
great way to make them ahead of time and
then just reheat and server.
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