a view from the laundry pile…

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“Great for Fall” WW Carrot Mini Muffins

on October 12, 2018

Truth be told, I’ve not been very successful at using Whole Wheat flour in baked goods in the past. I’m a fairly good cook but have never quite been able to get past the “dry and tasteless” aspect that seemed to plague me when trying to bake with it…until now.

Not only was I pleasantly surprised that these carrot mini muffins are moist and incredibly flavorful but, when I offered them to the ever-diplomatic Fred, whose usual questions when feeding him something new are “can I have a big glass of water with this?” (in case it’s gross) and “are you going to have some?” (in Fredspeak, this means “is it vegetarian?” – as he is not a vegetarian, and never intends to be one, in no uncertain terms *ahem*) there was a rapid-fire succession of him snarfing down 5 of these bad boys and he complimented me on them. Well then…

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As soon as I picked myself up off the floor I knew I had to share this recipe with you all.

INGREDIENTS:  Makes 30 Mini Muffins

  • 1-1/2 Cups Whole Wheat Flour
  • 2 teaspoons Pumkin Pie Spice
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 Tablespoon Butter, melted
  • 1 Tablespoon Oil*
  • 1/3 Cup Honey**
  • 1 egg
  • 1 teaspoon Vanilla Extract
  • 1 cup unsweetened applesauce
  • 3/4 to 1 Cup Shredded Carrots

*You can use 2 Tbs melted butter in place of the oil  & butter, if you want. The oil, I’ve found, really helps in keeping baked goods more moist. I use EVOO but any oil for baking should work fine.

**You can also use more honey, up to a 1/2 cup, if you’d like a sweeter muffin. I found this amount, plus the sweetness of the applesauce & carrot to be just right.

DIRECTIONS:

Preheat oven to 350°F.

  1. Pour all the dry ingredients in a large bowl.
  2. Mix well until combined.
  3. Add all the wet ingredients, except the carrots.
  4. Stir just until the dry ingredients are incorporated and moist.
  5. Fold in the carrots just until they’re well distributed throughout the batter, but don’t over mix.
  6. I recommend using mini muffin liners (not necessarily Christmas ones…) and spraying the liners with cooking spray before adding the batter. Otherwise, make sure to oil the muffin tin really well (and run a small knife around the edge, after baking, before you remove them to cool).
  7. Fill each hole to the top of the muffin liner or tin with batter.
  8. Bake for 15 minutes or until a toothpick or small knife inserted in the center comes out clean.

Cool (or don’t, and slather with copious amounts of coconut oil and shove them in your mouth right away) and enjoy!

These are a great breakfast, afternoon snack, or addition to a piping hot bowl of soup on any cool fall day!

These will keep about a week in the fridge or freeze beautifully – if they last that long  (I’m making a double batch as I’m typing…).

 

For those interested: per mini muffin; appx. 47 calories, 1.2 grams fat, 1 gram protein, 8.7 grams carbs.

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