We are transitioning to a more whole foods menu. The most difficult part has been moving to whole wheat. At first, it doesn't seem like a big deal, but consider whole wheat pasta, whole wheat cakes, whole wheat biscuits. It just gets sad. But I'm stubborn and will try it until I get used to it...or I can't stand it anymore.
So, this is how we got to carrot muffins with wheat. Well, that, and I had carrots that were getting limp on me. It happens with age. Yup. That just happened.
First, this recipe is dumb. It calls for AP flour and wheat, then bran. Hello, it would have the bran already if you used all wheat. However, I only had whole wheatberries and a manual grinder. My wrist has been bothering me, so I ground what it called for and used the redundant AP-bran combination. Hubs was right. That mixer attachment was a better idea. But we dont have to tell him now do we?
1. Cream 1/3 cup coconut oil (called for vegetable oil, but we ditched it). Add 1/2 cup sorghum (or molasses) and 1/3 cup honey. Set aside. If you use vegetable oil, skip this step.
1. In a large bowl, combine 1 1/2 cups bran, 3/4 cup whole wheat flour, 3/4 cup AP flour, 1/2 tsp salt, 1/2 tsp cinnamon, and 2 tsp baking powder.
2. Toss in 1 1/2 cup shredded carrots to coat. (You could also add a handful of raisins or nuts if you like.)
3. Mix in 1 egg, 3/4 cup milk and the oil mixture.
4. Pour into muffin tins and bake for 15 minutes at 400.
I am genuinely impressed. There is no sugar in this recipe! Just mostly natural sweeteners.
These freeze beautifully if they last that long.
Next time, I will try this with all whole wheat flour and less bran to see if it is missed.