QUICK BREADS (17)
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|EVERY FEW MINUTES|
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|GARDEN FRESH CARROT MUFFINS|
A healthy way to start the day!
1-1/2 cups of granola with almonds
1 cup unsifted all purpose flour
1/2 cup milk
3 teaspoons baking powder
1/4 cup honey
1/4 cup vegetable or light olive oil
1 teaspoon cinnamon
1 cup finely shredded carrots, lightly packed into measuring cup
1/2 teaspoon ginger
Preheat oven to 400°F.
Combine granola, flour, baking powder, salt and spices in large bowl. Stir well to blend. Beat egg in a small bowl. Add milk, honey and oil. Mix well.
Add liquid ingredients to blended dry ingredients. Stir until all ingredients are moistened. Stir in carrots.
Fill paper-lined or greased muffin-pan cups 2/3 full.
Bake at 400°F for 20-25 minutes. Brush melted butter over tops and sprinkle lightly with turbinado sugar or spread with cream cheese frosting or whipped cream cheese. Serve split with butter while still warm.
These may be made more easily in the food processor.
In a bowl, whisk together flour and other dry ingredients. Add honey and liquid ingredients to processor bowl and mix using the metal blade. Switch to grating disk and grate the carrots into the liquid ingredients in the processor bowl. Combine dry ingredients and carrot mixture well and proceed as above.
Makes 1 dozen.
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