|Here's a fabulous breakfast of fresh grapefruit sections |
with yogurt and unsweetened granola served along side a
Whole Wheat Carrot Applesauce Muffin.
Saturday, April 9, 2016
Whole Wheat Carrot-Applesauce Muffins
Makes 12 muffins
Recipe from 100 Days of Real Food
Husband-Tested in Alice’s Kitchen
My, these are terrific and they’re made with whole-wheat flour, and sweetened, not with sugar, but with honey. (I believe maple syrup would also work.) The original recipe called for ½ cup of butter, but I substituted half of that with some yogurt. Brew up some hot tea or coffee and invite some buddies over for a little treat. (Check out the breakfast idea below the recipe.)
1½ cups whole-wheat flour (I use White Whole Wheat Flour.)
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground ginger or pumpkin pie spice
½ teaspoon salt
¼ cup unsalted butter, softened
¼ cup plain yogurt (I used Greek plain yogurt.)
½ cup honey
1 teaspoon pure vanilla extract
1 cup unsweetened applesauce
¾ cup carrot shreds (I used a cheese grater.)
Preheat your oven to 350 degrees F. Line a muffin pan with paper, foil, or silicone liners, and set aside.
In a medium bowl whisk together the flour, baking soda, cinnamon, ginger, and salt.
In a large bowl fitted with an electric whisk (or beaters), mix the butter, honey, egg and vanilla together on medium speed. Turn the speed down and slowly add in the flour mixture until well combined. The batter will be fairly thick at this point.
Using a spatula, carefully fold in the applesauce and carrots. Divide the batter evenly among the muffin cups. Bake for 22 to 24 minutes or until a toothpick comes clean and muffins are beginning to turn golden brown on top. (My oven is a bit hinky, and so it took the muffins about 25 minutes to being done.)