Wholewheat Carrot Muffins

Lots of fibre in these muffins, perfect with a cup of tea and a scraping of butter or margarine. I use coconut palm sugar in this recipe which has a naturally low glycemic index (GI). This is a more nutritious substitute to sugar with a really great caramel taste. If you can’t find it in the health food store just use regular brown sugar.whole-wheat-carrot-muffins-recipe

 

Ingredients:

DRY:

2 c wholewheat flour

½ c wheat bran
2 tsp baking powder
½ tsp baking soda
1 ½ tsp cinnamon
½ tsp nutmeg
½ tsp salt

WET:

2 eggs beaten
2/3 c unsweetened apple sauce
2/3 c organic coconut palm sugar (or brown sugar)
2/3 c skim milk
1 tsp vanilla extract
2 ½ c grated carrots (about 3 large carrots)
¾ c mixed dried fruit (blueberries, cherries, cranberries) or raisins

(c – stands for cups.)

Method:

Stir together dry ingredients.
In a separate bowl mix the wet ingredients well. Add wet ingredients to dry ingredients and mix until just combined. Spoon into prepared muffin tray and bake at 375˚F/190˚C/Gas mark 5 for 20-25 minutes or when a cocktail stick inserted comes out clean.

Makes 12 delicious muffins.

 

 

 

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