Moist Sunflower Carrot Muffins

Moist Sunflower Carrot Muffins 

What You Need:

1 1/2 C whole wheat flour

3/4 C whole wheat pastry flour

4 tsp aluminum free baking powder

1/2 tsp sea salt

2 C carrot puree

1/4 C maple syrup

1/3 C organic milk

1/4 C  oil or melted butter

2 tsp vanilla

1/2 C sunflower seeds

1/2 C raisins

How to Make It:

Sift together in large mixing bowl the flours, baking powder and salt. In a separate bowl place the carrot puree.

Add the maple syrup and stir well. Pour in the milk, oil and vanilla being sure to stir well to incorporate all the ingredients.

Pour the liquid into the dry ingredients and mix until just moistened. Gently fold in the sunflower seeds and raisins.

Preheat oven to 400 degrees.

Spray a muffin tin generously with a non stick cooking spray. Pour the batter into the muffin cups filling them 3/4 full.

Bake 18 minutes or until brown on top and a toothpick inserted in the center comes out clean.

Use the blender or food processor to make the carrot puree.  Start with a couple of medium size carrots and then add one carrot at a time until you have 2 C.  If the carrot puree is runny decrease the liquid ingredients by half. 

A La Lemon Muffins

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2 C whole grain flour

3/4 C sucanat or rapadura

2 tsp aluminum free baking powder

1/2 tsp sea salt

1/4 tsp cinnamon

1 C organic milk

1/4 C oil melted butter

2 T lemon juice

1 egg

1 tsp grated lemon rind

1 tsp vanilla extract

1 1/3 C frozen blueberries, unthawed

How to Make It:

Preheat oven to 375 degrees.

Spray muffin tin cups well with a non stick cooking spray.

In a small mixing bowl stir together the milk, oil, lemon juice, egg, lemon rind and vanilla extract.

In a large mixing bowl combine the flour, sugar, baking powder, salt and cinnamon.

Pour the liquid mixture into the flour mixture and stir until just moist.

Fold in the blueberries.

Pour batter into the muffin cups filling each 3/4 full.

Bake 20 minutes or until golden brown.

Using extra large eggs can cause your muffins to be a little runny.  If using extra large eggs increase the flour by adding 1 T to the batter.  This will ensure the muffins turn out just right.

Raspberry Streusel Muffins

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Raspberry Streusel Muffins 

What You Need:

3/4 C organic milk

1/2 C oil or melted butter

1 T orange peel

1 egg

2 C whole grain flour

1 C raspberries, fresh or frozen, chopped

1/3 C sucanat or rapadura

1 T aluminum free baking powder

1/2 tsp sea salt

1/2 C pecans, chopped fine

1/2 C brown sugar

1/4 C all purpose flour

2 T melted butter

How to Make It:

Mix the milk, oil, orange peel and eggs together in a large mixing bowl being sure that all ingredients are blended together well.

With a wooden spoon stir in the flour, sugar, baking powder, and salt. Be careful to not over stir the batter it will be slightly lumpy.

Fold in the raspberries.

In a small bowl mix together the pecans, brown sugar, flour and margarine until it becomes crumbly.

Preheat oven to 400 degrees. Spray muffin tin cups with a non stick cooking spray. Fill each muffin cup 3/4 full of batter.

Sprinkle the top of each with the crumbly mixture. Bake 20 minutes or until when tested with a toothpick it comes out clean.

These muffins are great when served right out of the oven.  If using frozen raspberries do not thaw them before mixing them into the batter.  If thawed they become mushy during baking.  

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