Whole-Wheat Spiced Carrot Muffins

Name: Whole-Wheat Spiced Carrot Muffins
Ingredients: 2 cups whole-wheat flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon kosher salt; 1 tablespoon ground cinnamon; 1 tablespoon ground ginger; 1/2 teaspoon ground cloves; 2 large eggs, lightly beaten; 1 1/2 cups buttermilk (may substitute 1 cup whole milk plus 1/2 cup plain yogurt, or 1 1/3 cups whole milk plus 2 tablespoons apple cider vinegar); 1/2 cup unsweetened applesauce (or vegetable oil or melted butter); 1/2 cup maple syrup or honey; 1 tablespoon vanilla extract; 3 or 4 large carrots, peeled and coarsely grated (about 2 cups); 3/4 cup mix-ins, such as chopped pecans or walnuts, and/or dried fruit such as raisins or chopped dried apricots (optional)

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Servings: 18

Cost: $2.47 /serving

Author : From cookbook author Julia Turshen

Instructions

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Step 1

1 Preheat the oven to 375 degrees

Step 2

2 Line two standard 12-cup muffin pans with paper liners

Step 3

3 Whisk together the whole-wheat flour, baking powder, baking soda, salt, cinnamon, ginger and cloves in a mixing bowl

Step 4

4 Combine the eggs, buttermilk, applesauce, maple syrup and vanilla extract in another large bowl and whisk them together

Step 5

5 Use a flexible spatula to stir the flour mixture into the egg mixture and then gently fold in the grated carrots

Step 6

6 If you’re adding any mix-ins, fold them in now

Step 7

7 Divide the batter among the lined muffin cups

Step 8

8 (The batter will fill the cups

Step 9

9 )

Step 10

10 Bake for 18 to 22 minutes, until the muffins are dark brown, firm to the touch and incredibly fragrant, and until a toothpick inserted into a muffin comes out clean

Step 11

11 Let the muffins cool for at least 15 minutes before eating

Step 12

12 Serve warm or at room temperature

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