Wholewheat Carrot Muffins – Glam Radar
by Maria · October 21, 2014
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.
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.
Tags: how to make Wholewheat Carrot MuffinsWholewheat Carrot MuffinsWholewheat Carrot Muffins recipe