Easter Bunny's Favorite Muffins


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EASTER BUNNY CARROT MUFFINS

            ⌘  “One Easter morning I was in the mood for carrot cake, but decided to go with a healthier muffin instead. I usually bake with whole wheat pastry flour, but white whole wheat flour (made from a light-colored type of whole wheat) also works well. These muffins will be lighter and fluffier if you substitute some white flour for some or all of the whole wheat, but only fill the tins about 3/4 full if you make that change. These yummy Easy muffins are packed with carrots, raisins and nuts. These can be served as a healthy snack or dessert too.” ~ Bobbi

 

*** Easy!

$$$ Moderate

Prep Time: 15 minutes Cook Time: 40 minutes

Tools: muffin tins, measuring cups and spoons, medium bowl, medium to large (4 to 6-quart) saucepan

 

Dry ingredients:

1-1/4 cups whole wheat flour (or substitute ¼ - ½ cup with white flour)

1 teaspoon ground cinnamon

½ teaspoon ground ginger

½ teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon sea salt

 

Wet ingredients:

1/4 cup butter or 1/2 of a (4-ounce) stick

1/2 cup brown sugar, firmly packed*

1 small, ripe banana** (mashed) or 1/2 cup applesauce (try again with applesauce)

1 teaspoon vanilla

1 egg

3 cups grated carrots

1/2 cup your favorite nuts, chopped 

1/2 cup raisins or currants (optional)

 

Preheat oven to 350°F. Spray or rub muffin pans with oil.

 

1. Combine dry ingredients in a medium bowl and stir

2. Heat butter and brown sugar in a medium to large saucepan over medium low heat. When it foams up, lower heat and stir continually for about 1 minute. Remove from heat to cool slightly before continuing.

3. Stir in mashed banana or applesauce and vanilla.

4. Lightly beat in the egg with a whisk or wooden spoon.

5. Blend in the flour mixture until lumps are mostly gone. Don't over mix. Stir in carrots, nuts and optional raisins. The batter will be very thick.

6 Use a measuring cup to scoop the batter and fill the muffin tins, almost to the top. They are heavy and won’t rise much.

7. Bake at 350 °F for about 40 minutes.

 

*To firmly pack brown sugar fill a measuring cup with brown sugar. With a spoon or spatula, “pack” the sugar down into the cup. Repeat until the cup is full.

** You can peel ripe bananas and freeze to use in recipes like this. If frozen, thaw and continue per the recipe.


Enjoy!


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© Bobbi Mullins 2011, All rights reserved. FOOD FITNESS FAITH™