Whole grain carrot muffins

Dont let the ingredient list fool you. These muffins are soft and moist and sooooo delicious! Healthy and homemade can be good!


Whole grain carrot muffins

1 cup fresh ground wheat flour (I used a mixture of soft white, buckwheat and spelt. I think any whole grain will work fine here)
1 cup white flour
2 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 cup brown sugar
3/4 cup applesauce, unsweetened
1/4 cup coconut oil (you could use canola or vegetable oil)
3 eggs
1 tsp vanilla
1/2 cup 9 grain cereal (or oats)
1/2 cup shredded coconut
2 cups shredded carrots

Combine all dry ingredients. Add wet ingredients and mix until combined. You could also add raisins or nuts to the batter.

Bake 350 for 25 minutes. Makes about 18 muffins.

If you have extras, they can be frozen and taken in lunches or as a snack on an outing.

Spiced Banana Topping

3 T. orange juice concentrate
1/4 cup cream cheese, softened
1 t. sugar
sprinkle cinnamon
sprinkle nutmeg
3 sliced bananas
2 T butter

combine everything except bananas. Stir well and heat thru until combined well. Add bananans and heat til warmed thru, just a few minutes. Serve over pancakes.

I have made this a few times and added different amounts of all the ingredients each time. It is not a scientific recipe, just add what you have to the pan, it will taste good. I have omitted the butter before and the sugar, you could opt to do that if you wanted.

Buttermilk Syrup

I usually dont have buttermilk on hand. Mixing milk and lemon juice will do the trick if you dont have it either.

This stuff is delicious and a million times better than any syrup you buy at the store. It has a totally different taste and color than regular pancake syrup, but such a good replacement. Thanks for the recipe Shari.

BUTTERMILK SYRUP

1/2 cup butter
3/4 cup sugar
1 t vanilla
1 t baking soda
1/2 cup milk
2 tsp lemon juice
(if you have buttermilk, use it instead of the milk and lemon juice)

mix milk and lemon juice and let sit for 10 minutes

Combine butter, sugar, milk and lemon juice mixture in sauce pan. Bring to a boil stirring frequently. When it begins to boil, remove from heat. Add vanilla and baking soda. The mixture will foam when you add the soda, so be sure to use a big enough pan.

Mix well and cool a bit. Serve over pancakes, waffles, ice cream. Extra can be kept in the fridge for a few weeks.

Gingerbread Pancakes

1 1/2 cups whole wheat flour
1/4 cup sugar
1 t ginger
1 t baking powder
1 t baking soda
3 eggs
1/4 cup melted butter
1/4 cup molasses
1 cup milk
2 tsp lemon juice

mix milk and lemon juice and set aside. measure and mix all dry ingredients together. Stir in wet ingredients. Add milk and lemon juice mixture to batter.

Cook on griddle. Serve with spiced banana topping or buttermilk syrup...YUMMM!