Super Yummy Muffins
I made these super yummy muffins - and I think they might be a little bit good for you, too. I'm not sure where the recipe came from, I have a tendency to collect and someday get to trying them - but I made very few changes to it. I used organic carrots, eggs, and yogurt and that made me happy!
1/2 cup shredded coconut
1/2 cup sunflower nuts (the inside of the seed)
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 cup vanilla yogurt
1/2 cup brown sugar
1/4 cup vegetable oil
1 large egg
1 1/2 cups shredded carrot
1/2 cup raisins
1/2 cup chopped walnuts
Preheat oven to 375. Line muffin pan with baking cups or grease.
On a jelly roll pan, spread coconut and sunflower nuts. Toast in oven for 7 minutes, stirring occasionally or until the coconut is golden brown.
In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. In another bowl, whisk together yogurt, eggs, brown sugar and oil. Combine yogurt mix with flour mix. (mine was a little stiff so I added a bit of milk) Stir in carrots, raisins, coconut, sunflower nuts, walnuts until just combined.
Spoon batter into muffin cups. Bake 25 minutes or until a toothpick inserted in the center comes out clean. Yummy both warm and cooled!
The next time I make them I might try adding a bit of pineapple juice instead of the milk...maybe try different nuts. It seems like a fun recipe to play with. One muffin really fills you up, too!
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