Do you know the muffin man? The one who lives on Dreary Lane? Well, I don’t. At least not personally. I do know of some pretty talented bakers, but no one specifically named “The Muffin Man” so to speak. But I do LOVE muffins! They make for a healthy, delicious, and simple breakfast on the go some mornings. I thought I would share with you one of my favorite recipes. They have whole wheat, carrot, orange, raison, and spice muffins. It’s a pretty easy recipe to adjust as desired. You can use white flour or your favorite gluten-free flour substitute. Hope you enjoy!
Carrot and Orange Spice Muffins
(Yields approximately 12 regular sized muffins)
Ingredients:
2 cups whole wheat flour (or preferred flour equivalent)
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tsp cinnamon
2 eggs
2/3 cup light brown sugar
1 cup Sour Cream plus 1 TBS milk
6 TBS unsalted butter– melted
3 large carrots shredded finely (you can even leave the peels on for extra fiber)
zest from 1 large orange plus 1TBS of its juice
1 cup raisons or craisons
Directions:
1. Preheat oven to 425 degrees. Line 12 standard muffin cups with paper liners or spray with cooking oil.
2. In a large bowl, combine flour, baking powder, baking soda, salt, and cinnamon. In a second bowl, whisk together the egg, brown sugar, and sour cream plus 1TBS of milk till incorporated well. Pour the melted butter into liquid mixture and stir gently till mixed. Now add the second bowl’s contents (liquids) into the first bowl’s contents (dry). Gently mix together with a rubber spatula until evenly moistened. For in the shredded carrots and raisons, lastly.
3. Spoon the batter into the muffin cups by filling about 3/4 full. Bake for 15 minutes or until baked all the way through and golden on top.
4. Remove the muffin pan from the oven, and let them cool on a wire wrack for 5 minutes.Transfer muffins out of the pan onto the wire wrack to finish cooling.
5. ENJOY!
littlebylittlemore 