what’s in it?
1 cup unbleached all-purpose flour
1/4 cup whole wheat flour
1/2 cup chopped walnuts
1 cup thinly shredded/grated carrots
1 cup sweetened shredded coconut
1/2 cup plain greek yogurt
5 TBSP butter, melted to room temp
3 TBSP oil [grape seed is my fav]
zest of 1 lemon [approx 1 tsp]
2 large eggs
1/2 cup granulated sugar
1 + 1/4 tsp vanilla
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1/4 tsp ground nutmeg
1/2 tsp cinnamon plus a little extra if you’re a cinnamon nut like I am
adapted from Food Network Magazine
You’ll also want to grab some paper muffin liners – I’m convinced they keep them moist.
I’m also convinced the word moist is a little unnerving. But for description’s sake, let’s overlook it.
Honey Walnut Cream Cheese Glaze
3 TBSP cream cheese [or kefir yogurt cheese]
1/2 tsp honey
1 TBSP crushed walnuts
1/4 cup powdered sugar
a dash of cinnamon
a few drops of vanilla
Whisk together and top with crushed walnuts and a bit of shredded coconut for garnish.
I go light on the glaze so I can inhale multiple muffins, but feel free to double or triple the glaze recipe. It’s good on everyyyything! =)
Combine both bowls [wet and dry] by folding the carrot mixture into the flour mixture until a batter is formed. Don’t over-mix. Next pour your batter into the muffin liners and bake at 350F for 25 minutes. Do the tooth-pick test around 20-24 minutes to see if they cook a little quickly due to oven variations. Once the tooth pick comes out clean pull them from the oven, remove from the tin and allow to cool.
gluten free? Try [this] variation of the recipe!
so… how were they?
update: I made more and actually did share this time… and they were kiiiiind of a hit. Ok they were a huge hit, and now I’m once again out of muffins. I’ve also been asked to bring a batch to Zumba next week. Whoo! I can bake!!! How on earth did that happen? =) Enough talking. Get in the kitchen!