These muffins are tasty from the oven and even better on the second day after the flavors have blended. The recipe is versatile too. You can create a fat free muffin by replacing the canola oil with 1/3 cup (76 g) applesauce, and use 6 egg whites instead of whole eggs.
1 cup (140 g) whole-wheat flour 1 cup (140 g) white flour 3/4 cup (150 g) sugar (you can reduce the amount of sugar) 2 tsp baking powder 1 teaspoon salt (I prefer sea salt because it has more minerals) 2 tsp cinnamon 1/2 tsp baking soda 3 eggs (or substitute) or 6 eggs whites 1/2 cup (120 ml) buttermilk (or 1/2 cup milk mixed with 1/2 tsp vinegar and left to stand for 5 minutes) 1/3 cup (80 ml) oil, preferably canola or extra virgin cold pressed olive oil 2 tsp vanilla extract 2 cups (220 g) finely shredded carrot 1 medium apple, peeled and shredded 1/2 cup (80 g) raisins 1/2 cup (60 g) chopped nuts
- Preheat the oven to 350 ºF (180 ºC). Prepare 12 muffin tins with papers or cooking spray.
- In a large bowl, stir together the flours, sugar, baking powder, salt, cinnamon, and baking soda.
- In a separate bowl, stir together the eggs, buttermilk, oil, and vanilla; then the carrots, apple, raisins, and nuts Add to the flour mixture, and stir just until blended.
- Spoon the batter into the muffin cups. Bake about 23-30 minutes or until a toothpick inserted near the center comes out clean.
Yield: 12 muffins
NUTRITION INFORMATION: 2,750 total calories; 230 calories per muffin; 37 g carbohydrate; 5 g protein, 7 g fat.