I am a little concerned. I think I may be turning into the crazy
cat muffin lady.
All I want to do is bake muffins. So far today, I’ve already made another batch of my Peanut Butter-Banana muffins for the family to try. Then, I made some carrot muffins. If I had more time, there are 3 other types of muffins that I would make right now. In my defense, my plan was to make the carrot muffins into a loaf.. but in the end, I did not have enough batter.. so muffins it was!
Okay – so I do have the time. I have nothing to do today. But I am fighting the urge to make more muffins. Why? Well, I already have almost 30 muffins that need to be eaten. 3 more batches.. would mean about 45 more muffins.
I do not think there is a logical reason for me to have 75 muffins. We keep it low key for Easter – just the 4 of us – so I again..no need for 75 muffs. Especially since I am experimenting. I guess I will hold off until next weekend .
Anyways.. onto the goods. And I am serious. Thesearegooooood!
(Makes 12 – 15 muffins)
- 1 c. whole wheat flour
- 1/2 c. all purpose flour (feel free to mix this up!)
- 1 tsp baking soda
- 1 tsp baking powder
- 1.5 tsp cinnamon
- 1.5 tsp nutmeg
- 1 tbsp splenda
- 1 tbsp light brown sugar
- 1 & 1/4 c. shredded carrots (For me, it was 4 medium carrots)
- 3/4 c Unsweetened Vanilla Almond Milk (Almond Breeze for me!)
- 1/2 c. applesauce
- 2 tbsp honey
- 1 tsp vanilla
- Raisins (I used 6 tbsp)
- Walnuts (I used 1/4 c.)
Preparation is easy. Combine all ingredients! Before doing this, pre-heat the oven to 350* and spray your muffin pay with non-stick spray – or put your paper holders in their place!.
*Note – Do not use pre-shredded carrots. I used this hand-held grator to shred my carrots. You really get all the juices in there too. Pre-Shredded carrots are dry. Also – your hands WILL turn orange…FOREVER ..jk! Prior to a lengthy scrub in the sink.. it looked like a bad self-tanner job on the palms of my hands!
After all ingredients are mixed well, use an ice-cream scoop to easily transfer the batter to the muffin tin.
For an extra taste of sweetness, you may choose to put a tiny drop of honey on the batter after tins are full.
These babies took a long time to cook. 34 minutes to be exact. They were still a little gooey on the inside – just how I like them. You can play around with the timing if you would like – find the consistency that is just right for you.
If you can resist, let them cool for a good 10 minutes before devouring.
These muffins are sweet enough – but have a nice spiced taste to them as well from the nutmeg! Oooey Goooey raisins were pretty nice too!