A - Edited Cha-Ching Muffins |
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Prep Time: 15 Minutes Cook Time: 9 Minutes |
Ready In: 24 Minutes Servings: 12 |
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Since I can't leave myself a note on the other recipe, I am putting my changes here. Used buttermilk made from 1% and walnuts. Increase raisins and spices. Great(!) texture and made 36 mini muffins - baked 8-9 minutes. Can mix all the dry ingredients together, grate the carrots, and measure the nuts and raisins the night before. Do not use paper liners. Ingredients:
1 1/2 cups whole wheat flour |
1 teaspoon baking soda |
1 teaspoon baking powder |
1/2 teaspoon salt (optional) |
1/2 teaspoon cinnamon |
1/4 teaspoon nutmeg |
1/8 teaspoon ground ginger |
1/8 teaspoon allspice |
1/3 cup brown sugar |
1 egg |
1/2 cup buttermilk |
1/3 cup applesauce |
1/2 teaspoon vanilla |
1 1/2 cups carrots |
1/2 cup raisins |
1/2 cup nuts |
Directions:
1. Preheat oven to 400°F
2. Mix together dry ingredients- flour, soda, powder, salt, cinnamon, nutmeg, ginger, allspice.
3. Mix together wet ingredients- honey/brown sugar, egg, buttermilk/yogurt, oil, vanilla and the grated carrots, raisins and chopped nuts.
4. Stir the wet and dry ingredients together until just moistened.
5. Drop into either greased or silicone muffin cups. Do not use paper liners.
6. Bake for about 15 minutes if making large muffins or 8-9 minutes if making mini, or until a toothpick inserted into the center of a muffin comes out clean.
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