Saturday, 19 February 2011

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Healthy Carrot Muffins/Sunde Muffins med Gulerødder/英式胡萝卜松饼[yīng shì hú luó bo sōng bǐng]


Makes 12 muffins or 24 mini muffins

Preparation and Cooking Time: 1 hour

Ingredients:
• 3/4 cup wheat flour
• 1/2 cup graham wheat flour
• 2/3 cup dark brown sugar or blackstrap molasse
• 2 TBS wheat germ
• 1 TBS brewer’s yeast (optional, but this increases the nutritional value)
• 2 tsp ground cinnamon (optional)
• 1 tsp baking powder
• 1/2 tsp baking soda
• Pinch salt
• 2 large eggs
• 1/3 cup olive oil
• 1/2 vanilla pod or 1 TBS pure vanilla extract
• 4 medium or 3 large carrots, grated (about 2 cups) or 1 cup unwanted fruit pulp when you are juicing fruits - optional (I recycle the pulp from fruit juice consisting of pineapples, apples, oranges, spinach)
• 1/2 cup chopped pecans (optional)
• Decorate with 12 whole pecans on top (optional)

Directions:
1. Preheat the oven to 175°C (350°F).

2. Line twelve muffin cups with paper muffin liners.

3. Whisk the flours with the other dry ingredients - brown sugar, wheat germ, brewer's yeast, cinnamon, baking powder, baking soda and salt in a large mixing bowl.

4. In another smaller mixing bowl, lightly whisk the egg, then whisk in the olive oil, and vanilla.

5. Quickly and lightly fold the wet ingredients into the dry ingredients with a rubber spatula.

6. Stir in the carrots or fruit pulp and chopped pecans just until evenly moist; the batter will be very thick.

7. Divide the batter evenly among the muffin cups and decorate the top with a pecan.

8. Bake for 20 minutes* or until golden and a toothpick inserted in the centers comes out clean.

9. Remove muffins out of the tins, cool and serve warm.

* If you are baking mini muffins, bake for 10 minutes only should be sufficient, otherwise, it may get too dry.

Storage:
Freeze well. Can freeze for 8 weeks. Thaw them for 10-15 seconds in the microwave or overnight in the fridge.

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Additional Information:
This is a healthier recipe, as it contains wheat germ, brewer’s yeast and does not contain as much sugar. I got inspired from my friend, Fon. My significant Other likes it. We haven't let J try it yet, and I am still contemplating whether I would make this for his coming 2 years old birthday. We want to hold off cakes and desserts for as long as possible.

It is still a little too sweet for us. I use this recipe if I am serving guests, but if we are making this for ourselves, and I can still reduce the sugar.

References:
http://www.foodnetwork.com/recipes/food-network-kitchens/healthy-carrot-muffin-recipe/index.html

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