Carrot, Flax, Oat, Spiced, Yogurt {a muffin recipe}

I have conquered soaked muffins! For now at least.

& don’t you just love how the names of homemade baked goods can continue on & on & on & on…listing almost every ingredient used? I love it too! 😉

(Original recipe found here.)

My version (very flexible!)…
makes three dozen standard size muffins

{Step 1}
Combine in large mixing bowl or electric mixer:
4 C flour (any combination will work…I used a little kamut, hard white wheat, & soft white wheat)
1 1/2 C rolled oats
4 T ground flax meal
2 1/2 C yogurt, buttermilk, or kefir (I used yogurt)
1 C coconut oil or melted butter (I used extra-virgin coconut oil & the final product *did not* taste coconut-y, which is what my family prefers)

{Step 2}
Cover bowl with plastic wrap or tea towel & allow to sit out at room temperature for at least 12 hours & up to 24 hours.

{Step 3}
When you’re ready to bake, pre-heat your oven to 350 degrees.

{Step 4}
Combine in a small bowl:
1 T cinnamon
1 t nutmeg
1 C sucanut
2 t baking powder
2 t baking soda
1 t sea salt
Mix a little, then add:
1/2 C honey
4 eggs
2 t vanilla extract
Mix again.

{Step 5}
Add wet mixture to the soaked dough & mix until just combined.

Optional additions:
1 1/2 C grated carrots (that’s what I used), grated zucchini (patted dry), blueberries, raisins, carob chips, mashed banana, diced apples, or whatever else you can think of. 😉

If you want to use more than one addition, for example, raisins & apples, I would recommend using only 1 C of each instead of 1 1/2 C, to avoid super gooey muffins.

{Step 6}
Fold optional addition(s) into batter & then scoop batter into lined or greased muffin pans.

{Step 7}
Bake for 15-20 minutes, depending on what type of additions you added & what type of muffin pans you are using. Always use a cake tester or toothpick to check for doneness.

{Step 8}
Transfer warm muffins to a cooling rack. Grab one to taste & be sure to slather lots of butter (from grass-fed cows) on it! 🙂

{Step 9}
Store on the counter for a day or two or store in the freezer for several months. Enjoy!

{this post was transferred from my old blog,}


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s