Carrot Spice Muffins
Ancient Grain Muffin Base | Red Fife Muffin Base
Spicy, grainy, yummy good stuff. Add shredded carrot, vanilla and some spices to the regular GRAINSTORM prep. Makes a great afternoon treat. No icing though :-)
INGREDIENTS
- 500g bag Ancient Grain or Red Fife Muffin Base
- 2 large eggs
- 1/2 stick (4 tbsp) butter, melted
- 2 tbsp (27g) extra virgin olive oil
- 1 3/4 cups (420g) plain yogurt
- 2 cups (280g) finely grated carrots
- 1 tsp vanilla extract
- spice mixture: 1 tsp cinnamon, 1/2 tsp ground ginger, 1/4 tsp allspice, 1/4 tsp nutmeg and a pinch of ground cloves
METHOD
- preheat oven to 375F convection or 400F, lightly grease 18 muffin cups
- peel and finely shred carrots; set aside
- combine spices and set aside
- in a large mixing bowl, whisk the eggs to incorporate some air
- whisk in melted butter and olive oil (or equivalent quantity of your favourite oil)
- add yogurt, vanilla and spices; whisk smooth
- stir shredded carrots
- add the entire 500g bag of grains and stir gently until JUST mixed (do not overmix)
- fill muffin cups, sprinkle with sanding sugar and bake about 18-20 min