Skip to main content

Carrot Muffin Bran Flax Muffins

Yes, the raisins are giant.

This latest installment of healthy bran-based muffins will likely be the last thing I cook for a while, as I'm 4 1/2 days away from Baby. There are now several batches of these in the chest freezer, ready to sustain a couple of frazzled new parents for a while.

These muffins are a tiny bit more involved than most of the other things I bake, since they involve shredding carrots and apples. But I just toss both into the food processor with the regular blade and let 'em go, so the only extra work really is cutting the apple and then washing the food processor. 

They're worth the work. They are tasty and also really good for, um, digestion. An excellent choice for an easy daily breakfast.

I follow this recipe. My only changes are switching to whole wheat flour and baking them a bit longer. Also, I leave out the nuts because I don't like the texture of nuts in muffins, but objectively I think nuts would be delicious in these, if you're into that sort of thing.


The Recipe:
1 1/2 c whole wheat flour
3/4 c flax seed, ground
3/4 c oat bran
1 c brown sugar
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 tsp cinnamon
3/4 milk (I use almond milk)
2 eggs
1 tsp vanilla extract
2 tb vegetable oil
2 c carrots, shredded
2 apples, shredded
1/2 c raisins
  • Mix wet ingredients, add in dry ingredients, and fold in the carrots, apples, and raisins.
  • Bake at 350 for 20-25 minutes.

The Verdict:
Overall grade: A-
Overall reason: Lots of nutrition and they taste pretty good
Time to prepare: 10 minutes plus baking time
Husband quote:  (With glee, as if I'd made him carrot cake:) "There's carrots in these!"

Comments

Popular posts from this blog

Kitchen renovation!

BEFORE: AFTER: Still to come: a beautiful new induction range and some wood shelving on the left side, above the backsplash. And maybe the shelving unit on the wall facing the cabinets should be green, but we're going to live with a while before making that decision.

Red lentil dal

Cucumber salad is key. This dal is perfect. Most of us took seconds, and I'm really excited to eat the last portion that's sitting in the fridge right now. The accompanying salad is really great for adding texture, crunch, and acidity to the meal. I wouldn't skip it. I got it from  Tea for Turmeric  and prepared it pretty much as written, but doubled and with none of the optional ingredients. This recipe doesn't mention any seasoning/dressing on the salad, but adding lemon and salt to it really brightened things up. The Recipe: (from Tea for Turmeric) 2 c red lentils splash of avocado oil 2 tsp cumin seeds 2 small onions, finely chopped 1 inch ginger, grated 4 small tomatoes, chopped 2 thai chilies, minced 2 tsp cumin powder 2 tsp coriander powder 1 tsp cayenne 1 tsp turmeric 2+ tsp kosher salt 2 tsp lemon juice 1/2 c cilantro, chopped For serving: basmati rice and plain yogurt Salad ingredients: 1/2 english cucumber, sliced 10 cherry tomatoes, quartered 1/4 onion, slic...

Curry Fried Rice

Excited for these leftovers. One of the things I wanted to try with my  new jar of curry powder  was fried rice. Years ago, Miles got fried rice at  Korea House  and it was the best fried rice I'd ever had. I suspected there was curry powder in it, but at that time I had never really cooked with curry powder, so I tucked that knowledge away for a later date. After reading a few recipes, I went rogue on this one. I couldn't even begin to effectively guess at what proportions I ended up with, so the recipe below is more of a rough guideline of ingredients. The "Recipe" (sorry no quantities; follow your heart): leftover jasmine rice tofu, cubed and crisped in the oven with avocado oil and salt vegetables: garlic, onion, cabbage, red bell pepper salt curry powder (I used a Vietnamese one) soy sauce sugar sesame oil future topping ideas: runny egg, sesame seeds, green onion Saute the vegetables in avocado oil until softened, and salt them to taste Add the tofu and toss to...