- They are loaded! (See second photo.) This recipe fit into 12 muffin cups -- but just barely.
- I happened to have walnut oil that I wanted to use up but canola is my usual first choice for muffins.
- If you don't have (or don't like) currants, you can use raisins or chopped dried fruit -- or more carrots.
Adapted from: The Tassajara Bread Book
Makes 1 dozen (or more) muffins -- see note above
.2 cups whole wheat flour
2 teaspoons baking powder½ teaspoon cinnamon
|Click to enlarge.|
½ teaspoon salt
1 egg, beaten
¼ cup canola oil
¼ cup honey1½ cups skim milk
1 packed cup grated carrot
1 cup currants
1 cup slivered almonds
2 -4 tablespoons diced candied ginger
- Preheat oven to 400°.
- Grease muffin cups (or line cups with muffin papers).
- Combine dry ingredients.
- Combine wet ingredients.
- Mix the wet and dry ingredients together just until the flour is moistened. The batter should be lumpy. Overbeating will create tunnels in the muffins.
- Add the carrots, currants, almonds, and candied ginger. Mix just until combined.
- Spoon batter into muffin cups.
- Bake 15-20 minutes. Muffins should spring back when you touch them with with your finger. Remember, they continue to cook after they come out of the oven.