Featured Recipes

April 10, 2009, 9:55 am
updated Apr 11, 2009, 10:16 pm

Carrot Flax Muffins

These are great, you're going to love them.

Mom reworked this already healthy recipe to be even more friendly towards your day by lessening the sugar by half, adding whole wheat flour, and using the walnuts as a garnish rather than a main ingredient.

The ingredient list is long, but look it over before you cross this recipe off your to-do list. Most of the ingredients are probably already in your pantry.

Ingredients

• Canola oil, 1/3 cup (46 grams)
• Lowfat buttermilk, 1/3 cup (48 grams)
• Brown sugar, 1/2 cup (96 grams)
• Pineapple juice, 1/3 cup (58 grams) -drained from the can of crushed pineapple
• Egg, 1 (54 grams)
• Egg whites, 3 (106 grams)
• Unbleached flour, 1/2 cup (62 grams)
• Whole wheat flour, 1/2 cup (74 grams)
• Ground flaxseed, 1/2 cup (52 grams)
• Baking soda, 1 tsp (5 grams)
• Baking powder, 2 tsp (10 grams)
• Cinnamon, 1 tsp (4 grams)
• Salt, 1/2 tsp (2.5 mL)
• Crushed pineapple, 8 ounces (76 grams) -drained
• Raisins, 1/3 cup (42 grams)
• Carrots, 1 cup (102 grams) -grated
• Walnuts, 1 TB (4 grams) -finely chopped
• Ground flaxseed, 1 TB (6 grams)

Preparation

You will need a regular size muffin tin and muffin liners. We got 12 muffins from this recipe.

Preheat oven to 350˙ degrees.

Mix 1 TB finely chopped walnuts with 1 TB ground flaxseed, set aside.

Add oil, buttermilk, and brown sugar to a mixing bowl; beat to blend. Blend in pineapple juice, egg, and egg whites; beat until well mixed.

Add flours, 1/2 cup ground flaxseed, baking soda, baking powder, cinnamon, and salt to the bowl of wet ingredients; mix on low speed until blended, scraping the sides of the bowl as needed.

Next add the crushed pineapple, raisins, and carrots to the batter and mix well.

Using a 1/4 cup measure, fill the muffin cups to about 3/4 full. Before baking sprinkle the muffins with 1/2 tsp of the walnut and flaxseed mixture. Bake for 20-25 minutes.

Makes 12 muffins

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