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Wednesday, May 1, 2013

Pain d'Epices Carrot Muffins

What else is there to do when it's a holiday and it's raining outside and you have a bunch of carrots dying to be used?
Yield 20 muffins
2 cups (230g) whole wheat flour, sifted
1 cup oats
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp pain d'epices spice mix
1 cup milk
3/4 cup plain yogurt
3/4 cup brown sugar
1 tbsp molasses
1/3 cup butter
1 large egg
2 tsp maple syrup
1 tbsp ground flaxseed
2 cups grated carrot (4 or 5)
handful dried chopped figs
1.  Mix the dry ingredients together.  In another bowl, miw the wet ingredients together.
2.  Pour the wet ingredients into the dry ones and stir until just incorporated.  If you mix too thoroughly, the muffins will turn out hard.
3.  Incorporate the carrots and figs.
4.  Butter and flour your muffin moulds.  Preheat oven to 375°F (190°C).  Fill the moulds to 2/3 and sprinkle some oats on top.
Bake for 20 minutes, remove and let cool.

Eat slightly warm plain or with a smear of cream cheese.
These are nice because they're not overly sweet, they're kind of healthy, especially if you used organic ingredients like I did.  You can have them with midday tea or coffee, as breakfast, or even as a dessert.
The pain d'épices spice mix is similar to what you would put in pumpkin pie. 
It will put a smile on your soul you will feel deep in the pit of your stomach.. but in a good way.  
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