Hearty Golden Muffins

Certain things are better because they happen on Road Trips. Things like, wearing no shoes. Eating pistachios. Singing loudly to the same song on repeat. Making fun of tiny towns. Eating sandwiches out of a cooler. And sunrises.

Things like sunrises make me happy. Make me pause, consider, and breathe deep. Sunrises on road trips are just amazing. I remember as a kid we would always be in the red Desert by the time the sun would rise. There was something so lovely about the coolness of the day, the breaking light on the mountains, the glow of the sand.  We’d make the routine refill/stretch/bathroom stop and my mom would pour us cups of Orange Juice and we’d eat hand pies. Or chocolate donuts. and We’d sit on a picnic table, still in our pajamas, watching the rest of the world come alive.

I made something a little heartier, a little healthier. ya know, New Year and all. That are like sunrises…for your mouth. Best Believe. These muffins have golden raisins, and carrots, and molasses. So ya… their pretty great.

Make these and share. Then have a road adventure. or watch Thelma and Louise. Simulation, i’m all for it.

Cheers,

M xxoo

 

Hearty Golden Carrot Muffins: makes one dozen

2 c. carrots grated

½ c. walnuts toasted

½ c. golden raisins (soaked in hot water to soften)

2 cups flour

2/3 c. wheat bran

¾ tsp. baking soda

1 ½ tsp baking powder

½ tsp salt

1 ½ tsp. cinnamon

¾ tsp ginger

½ tsp nutmeg

1/3 c. brown sugar

¼ c. molasses

¼ c. canola oil

½ c. milk

2 eggs

1 ½ tsp vanilla

 

1. Preheat oven to 350°F and place rack in center of oven. Line an (18-cup) muffin tin with paper cupcake liners and set aside.

2. Toast the walnuts about 10 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.

3. Combine carrots and raisins in a large bowl and set aside. In a second large bowl whisk together flour, bran, sugars, baking soda, baking powder, salt, ginger, nutmeg and cinnamon. Stir in walnuts. Set aside.

4. In a separate bowl whisk together eggs, oil, milk, molasses and vanilla extract. Fold egg mixture and parsnip mixture into flour mixture, stirring just until moistened and combined.

5. Divide batter among the muffin cups and bake until deep golden brown and a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.

Cool muffins on a wire rack.

 

 

Advertisements

Leave a Reply

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

WordPress.com Logo

You are commenting using your WordPress.com 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 )

Google+ photo

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

Connecting to %s