sunshine muffins.

sunshine

I had almost a whole can of crushed pineapple and I needed something to do with it. After a quick search on pinterest, I found this recipe and modified it and made these delicious muffins. They tasted like sunshine! Now if only some of that spring sunshine would make an appearance!

2-1/2 cups all-purpose flour
1 cup light brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 cup vegetable oil
1 flax egg (1 T flax, mixed with 3 T water)
1/2 cup almond milk, mixed with 1/2 tspn apple cider vinegar
2 teaspoons vanilla extract
1-1/2 cups grated carrots
1 tablespoon minced orange zest
An 8-ounce can crushed pineapple with juice

Directions:

1) Preheat oven to 400 degrees F. Prepare your muffin pan and set aside.
2) In a large bowl, combine flour, sugar, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
3) In a medium bowl combine oil, flax and water, almond milk, vanilla, carrots, orange zest and pineapple. Stir to combine.
4) Add liquid mixture to flour mixture and combine briefly with wire whisk. Stir in chopped nuts. Fill muffin cups to top. Bake for 5 minutes. Reduce oven temperature to 350 degrees F. and bake for about 20 minutes longer, or until a toothpick inserted in the center of a muffin comes out clean. Turn the muffins out onto a wire rack. When completely cool, store in an airtight container.

carrot muffins

CARROT
i was pretty skeptical when making these muffins because they called for ALOT Of carrots, were low in sugar and had alot of healthier type ingredients (spelt flour?!).  They are probably one of THE BEST muffins i have ever made. I will be making these again and also try experimenting with adding some other things (maybe zuchinni in the summer?!).


8 oz. carrots (chopped and peeled)
1 egg replacer
1/3 cup sugar
1/4 cup applesauce
1/2 teaspoon vanilla extract
1/4 cup coconut oil
1/2 cup all purpose flour
1/2 cup whole spelt flour (or oat or whole wheat flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon salt

Preheat oven to 350 degrees and grease a muffin tin.

Place carrots in food processor and pulse a few times until they are grated. Add in the egg replacer, sugar, applesauce, vanilla and coconut oil and blend until combined.

In a separate bowl, sift & mix together together all dry ingredients (flours, baking powder, baking soda, cinnamon and salt).

Pour wet ingredients into the dry and gently fold together. Don’t over mix.

Scoop batter into the greased muffin tin – approx 1/3 cup batter per muffin.

Bake for 15-18 minutes, use a toothpick to check for doneness. Don’t over bake.