Whole Wheat Carrot Muffins – Recipe

My friend Lizz had a spa day at her place yesterday.  It was a perfect event for this whole wheat carrot muffin recipe I found through a cool site my friend Pete recommended called, Gojee.  You type in an ingredient you want to use and they show curated recipes personalized to what you have on hand.  You have to sign in to use it, but it’s worth it.  Their algorithms are set to get to know you and what you tend to have in your kitchen and they make recommendations that are truly relevant to you.   I had just enough carrots from this week’s share to make a whole batch.   I hope I get more carrots next week!

Whole Wheat Carrot Muffins <CLICK

Ingredients:

  • 10 tablespoons unsalted butter, melted and cooled a bit, plus more for greasing tin
  • 2 cups (7 ounces) finely grated carrot
  • 1/4 cup fresh lemon juice from 2 lemons
  • 2 large eggs, room temperature
  • 3/4 liquid cup honey
  • 1 cup (5 ounces) whole wheat flour
  • 1 cup (4 ounces) cake flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
Adjust oven rack to middle position and preheat oven to 350 degrees. Grease muffin tin with butter. Toss the carrots with the lemon juice in medium bowl. Add eggs, butter, and honey to bowl and whisk to combine.
Whisk together whole wheat flour, cake flour, salt, baking powder, baking soda, cinnamon, and ginger in large bowl. Add carrot mixture to bowl with dry ingredients and stir with wooden spoon until combined. Beat vigorously with wooden spoon for 30 seconds.
Fill wells of muffin tins a little more than halfway with batter. Bake 15-18 minutes, until the centers of the muffins spring back when lightly pressed with a finger tip.

Note:  After making the muffins and noticing that mine looked a LOT different from the ones in the demo photo, I looked the recipe over again and realized I had coarsely ground my carrots, instead of finely.  And I screwed up by only adding 1/4 cup honey instead of 3/4 cup.

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