Whole Wheat Carrot Muffins

Carrot Muffins

Whole Wheat Carrot Muffins
From 100 Days of Real Food

I’ve been keeping these from you for far, far too long.  But I have a good excuse: I didn’t like them very much.  At first, that is.  To be perfectly honest, these did not rock my world fresh out of the oven.  But they aren’t awful by any means, so I decided rather than being wasteful, I’d freeze them and hopefully remember to eat one every once in a while.  The day finally came when I was pressed for time on my way to work and grabbed one of these straight from the freezer and tossed it into my bag.  Boy was I in for a treat around 10:30 when I decided to give it a whirl.  Deeeelish!  Once thawed, the muffin top becomes super moist and almost gooey.  The flavors are brighter and the overall muffin eating experience is better.  They were so good that I made a replacement batch once they were gone and actually took the time to photograph them!  So here they are, for your freezing, thawing and eating enjoyment!

Ingredients

  • 1.5 cups (6oz) whole wheat flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp salt
  • 1/2 cup butter (1 stick), softened to room temperature
  • 1/2 cup honey
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup unsweetened applesauce
  • 3/4 cup carrot shreds (the easiest way to shred them is with a cheese grater)

Preparation

  1. Preheat oven to 350 degrees.
  2. Line a 12-muffin muffin pan with paper or foil liners.  Set aside.
  3. In a medium bowl whisk together flour, baking soda, cinnamon, ginger and salt.  Set aside.
  4. In a large bowl (or the bowl of a stand mixer), beat together butter, honey, egg and vanilla on medium speed.
  5. Turn the speed down to medium-low and slowly add the flour mixture, beating until well combined.  The batter will still  be pretty thick.
  6. Fold in the applesauce and carrots using a wooden spoon or rubber spatula.
  7. Divide batter across 12 muffin cups.  Bake 22-24 minutes, until tops are golden brown and a toothpick inserted in the center comes out clean.

Makes 12 muffins.

Note: To freeze, leave them in their muffin liners and allow to cool.  Then take a square of plastic wrap, place the center over the top of the muffin, pull down and pinch the wrap together on the bottom and then twist.  Repeat with remaining muffins.  Then just toss them all in a tupperware or, in my case, the door of the freezer.  They’re not perfectly air-tight, but I eat them within 2-3 months and they don’t seem to get freezer-burned in that time.

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2 Responses to Whole Wheat Carrot Muffins

  1. Gayle Anthony says:

    These look great! Surprised you didn’t like them warm out of the oven? I’m going to give it a whirl and let you know. Thanks!

    • Honeymoon Kitchen says:

      They’re not bad fresh, by any means. They’re just not, as we say around here, “blog-worthy.” But the freezer version was life changing. It’s just SUCH an easy and tasty snack, and if I toss one in my bag around 7am, it’s always thawed in time for my snack at 10:30.

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