Carrot Buckwheat Muffins Recipes
CARROT CAKE MUFFINS
These spicy whole-grain muffins are just sweet enough, unlike most cloying carrot cakes. And these are packed with carrots.
Provided by Martha Rose Shulman
Categories breakfast, brunch, easy, quick, main course, side dish
Time 25m
Yield 12 muffins
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees with the rack in the upper third of the space. Oil or butter muffin tins.
- Sift together the whole-wheat pastry flour, baking powder, baking soda, spices and salt.
- In a separate bowl, beat together the eggs, sugar, oil, buttermilk and vanilla. Using a whisk or a spatula, stir in the dry ingredients and mix until well combined. Do not beat; a few lumps are fine, but make sure there is no flour at the bottom of the bowl. Fold in the raisins or pecans and the carrots.
- Spoon into muffin cups, filling them to just below the top (about 4/5 full). Place in the oven, and bake 25 minutes until lightly browned and well risen.
Nutrition Facts : @context http, Calories 212, UnsaturatedFat 6 grams, Carbohydrate 34 grams, Fat 8 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 239 milligrams, Sugar 13 grams, TransFat 0 grams
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- Preheat the oven to 350F. Line a 12-cup muffin pan with liners or spray generously with cooking spray.
- Mix the dry ingredients in one bowl and the wet ingredients in another bowl. Fold the wet ingredients into the dry and stir until no dry streaks remain. Fill each muffin cup 3/4 the way full.
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