Whole Wheat Carrot and Pumpkin Seed Muffins
- Vegetable recipes
- Vegetarian
- Easy recipes
Muffins should be a healthy choice, but also a treat. These fit the bill: They have far less sweetening and oil compared with regular muffins. They also showcase whole grains, seeds and carrots, yet they taste like an indulgence.
Ingredients
- 1-3/4 cups (425 mL) whole wheat flour
- 1/2 cup (125 mL) all-purpose flour
- 1/4 cup (60 mL) packed dark brown sugar
- 2 tsp (10 mL) baking powder
- 1 tsp (5 mL) baking soda
- 3/4 tsp (4 mL) ground cardamom or 1 tsp/5 mL cinnamon
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) grated nutmeg
- 3/4 cups (175 mL) pumpkin seeds
- 1 cup (250 mL) buttermilk
- 1/4 cup (60 mL) liquid honey
- 3 tbsp (45 mL) almond oil, sunflower seed or vegetable oil
- 2 eggs
- 2 cups (500 mL) shredded carrots
Preparation
In large bowl, whisk together whole wheat and all-purpose flours, sugar, baking powder, baking soda, cardamom, salt and nutmeg; stir in 1/2 cup/125 mL of the pumpkin seeds.
In separate bowl, whisk together buttermilk, honey, oil and eggs; stir in carrots. Pour over flour mixture; stir just until combined (do not overmix).
Spoon into 12 greased muffin cups. Sprinkle with remaining pumpkin seeds. Bake in centre of 350°F/180°C convection oven or 375°F/190°C conventional oven until skewer inserted in centre of muffin comes out clean, about 25 minutes. Let cool in pan on rack.
Makes 12 muffins.
Advertisement
_
Newest Recipes
-
Pie Iron Chocolate "Cheesecake"
This campfire take on stuffed french toast improves on the plain bread traditionally used in pie... -
Chilled Carrot Soup
A simple way to enjoy all the fibre and sweetness of a carrot is in an easy soup, a cool refresher... -
Salmon Ceviche Towers
Citrus-juice acid cooks the proteins in raw seafood, similar to what heat does during the cooking... -
Spring Dandelion Fettuccine
Early dandelion greens have a pleasant bitterness that pairs well with other rich strong flavours,...