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Carrot Muffins

 
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amother




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Post  Sun, Jun 30 2019, 8:38 am
Anyone have a healthy recipe?
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too tired




 
 
 
 

Post  Sun, Jun 30 2019, 11:01 am
Hi. Id love to bake too and a healthy one
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Cheshire cat




 
 
 
 

Post  Sun, Jun 30 2019, 11:59 am
This is from the Wellspring magazine. It's fluffy and delicious.

1 and 3/4 cups whole wheat flour
1 and 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp ground nutmeg
2 cups peeled and grated carrots ( about three large or 5-6 small-med)
1/3 cup olive oil
1/2 cup Maple syrup
2 eggs
1 cup plain Greek yogurt
1 tsp vanilla extract
1 tbsp turbinado sugar (raw sugar) for sprinkling on top

Preheat oven to 425'.
Grease muffin tins with spray. (I used cupcake papers)
In large mixing bowl, whisk together first 7 (dry) ingredients.
Add carrots and combine.

In separate bowl, beat together oil and syrup. Add eggs, yogurt, vanilla, and mix again.

Pour wet ingredients into dry, and mix with big spoon until just combined.

Divide into 12 muffin cups. Sprinkle tops with raw sugar.
Bake for 13 minutes, until golden on top. (Mine need more time in the oven than recipe calls for.)

Freezes very well.
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amother




OP
 

Post  Sun, Jun 30 2019, 12:22 pm
Cheshire cat wrote:
This is from the Wellspring magazine. It's fluffy and delicious.

1 and 3/4 cups whole wheat flour
1 and 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp ground nutmeg
2 cups peeled and grated carrots ( about three large or 5-6 small-med)
1/3 cup olive oil
1/2 cup Maple syrup
2 eggs
1 cup plain Greek yogurt
1 tsp vanilla extract
1 tbsp turbinado sugar (raw sugar) for sprinkling on top

Preheat oven to 425'.
Grease muffin tins with spray. (I used cupcake papers)
In large mixing bowl, whisk together first 7 (dry) ingredients.
Add carrots and combine.

In separate bowl, beat together oil and syrup. Add eggs, yogurt, vanilla, and mix again.

Pour wet ingredients into dry, and mix with big spoon until just combined.

Divide into 12 muffin cups. Sprinkle tops with raw sugar.
Bake for 13 minutes, until golden on top. (Mine need more time in the oven than recipe calls for.)

Freezes very well.



Thank you Chesre Cat for taking the time!
Looking for a pareve recipe though...

Is there a way to substitute something for the yogurt, or does anyone have a different recipie?
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too tired




 
 
 
 

Post  Sun, Jun 30 2019, 12:23 pm
me too, parve please. Im hungry!
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rachel6543




 
 
 
 

Post  Sun, Jun 30 2019, 12:33 pm
You should be able to use parve yogurt to substitute. I’ve done that in recipes before.

Or try non-dairy milk like soy and add some lemon juice or apple cider vinegar to make a non dairy type buttermilk. I think I will try that myself to make this recipe. This recipe looks delicious and I already have all the ingredients on hand. I’ll report back if I try this.


Last edited by rachel6543 on Sun, Jun 30 2019, 12:38 pm; edited 1 time in total
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ectomorph




 
 
 
 

Post  Sun, Jun 30 2019, 12:37 pm
What happens if you make it with white flour?
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Cheshire cat




 
 
 
 

Post  Sun, Jun 30 2019, 1:16 pm
I've only ever baked these with whole wheat, so I can't tell you about switching off with white flour.
As rachel6543 posted, I have occasionally subbed in non dairy yogurt, and it came out perfect.

Also, if I'm out of the required spices, like ginger or nutmeg, I just skip, and it's not a big deal.
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too tired




 
 
 
 

Post  Sun, Jun 30 2019, 1:16 pm
Can I tweak to gluten free by putting a different flour? TIA
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