Carrot and Celery Wholegrain Muffins

Posted: September 27, 2010 by lainey in Breakfast, snacks, Sweets, Vegetarian

Perfect Fall Food: Carrot and Celery Wholegrain Muffins

Recipe (Adapted from the back of King Arthur Flour package)

1 cup (4 ounces) whole wheat flour
1 cup (4 1/4 ounces) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1/2 cup (1 stick, 4 ounces) unsalted butter, at room temperature
1/2 cup (3 1/2 ounces) granulated sugar
(I used 1/3 cup of sugar because I’m paranoid about sugar)
1/2 cup dark brown sugar, packed
1 large egg, lightly beaten
1 cup (8 ounces) buttermilk or yogurt ( i used yogurt cuz I always have that in my fridge and never buttermilk)
2 large apples, peeled, cored, and coarsely chopped
(I used carrots and celery pulp leftover from my juicing)

Preheat the oven to 450°F. Grease and flour 18 muffin cups and set aside. (I only have a 12 cup muffin pan and I think I had 1 muffin worth of batter left)

Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside. In a separate bowl, cream the butter and add the granulated sugar and 1/4 cup of the brown sugar. Beat until fluffy. Add the egg and mix well; stop once to scrape the sides and bottom of the bowl.Mix in the yoghurt gently. Stir in the dry ingredients and fold in the carrot celery mix.

Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/4 cup brown sugar on top. Bake for 10 minutes, turn the heat down to 400°F, and bake for an additional 5 to 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins for 5 minutes in the tin, then turn them out onto a wire rack to cool completely.

I didn’t expect the recipe at the back of a flour package to be so good, but it is -wholesome and easy to make. I don’t have apples (Fall is here but not quite here yet so apples are NOT that cheap yet) and I have a lot of pulp left from my juicing summer days. I was worried that celery might taste a little gross in muffins, but surprisingly, it doesn’t. It gave the muffins a little of a savory taste which is what I like in my sweets. If you like your muffins SUPER sweet, you might want to consider adding a bit more sugar, both in the batter and as the topping. I love the brown sugar crust on top, but I didn’t put too much, as usual.

What a healthy snack/breakfast. Yumz.

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