Sunday, January 25, 2009
Wheat Carrot muffins
Whole Wheat Carrot Cake Muffins
2 C. Brown Sugar, Packed
1 C. Oil
3 Eggs (3 T. Dehydrated Eggs + 1/3 C. Water…if you want a really fun trick use your left over carrot or rasin water to add to the egg powder)
2 C. Carrots, Finely Grated (1 C. Dehydrated Carrots. Pulse in blender before re-hydrating to make them smaller pieces. They take 20 minutes in cold water to rehydrate so if you need them sooner, simply put them in warmer water.)
1 C. Crushed Pineapple, Drained (If you have orange juice you’ll be serving, then drain the pineapple juice into your orange juice for a fun tropical blend orange juice!)
3 C. Whole Wheat Flour
1 t. Salt
1 t. Cinnamon
2 t. Vanilla
1 C. Raisins (I soak mine like I did with the oatmeal raisin cookies)
1 C. Walnuts, Broken
Grease and flour 2 bread pans, 1 bundt pan, or 2 muffin pans (12 each) with vegetable cooking spray. Beat together brown sugar, oil and eggs (no need to reconstitute eggs before adding to this mix). Sitr in carrots and pineapple. blend together dry ingredients; stir into batter thoroughly. Add vanilla, raisins, and nuts. pour into prepared pan. Bake bread pans for 45-40 minutes, muffins for 20 minutes, and bundt pan 1 hour or until done.
Makes 1 Bundt pan, 2 bread pans, or 24 muffins.
Okay, now for the easy gourmet tips:
Adding the nuts on top of the muffins not only gives it a great look and flavor (it lightly toasts the nuts) but it is also a great way to serve nut lovers and non-nut lovers alike since it becomes obvious which have nuts and which don’t.