 |
Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
From The Harrowsmith Cookbook . I haven't made these yet, but I will be soon. My classes start really early this year, and I want a healthy grab-n-go breakfast that I can eat on the bus. Ingredients:
2 cups carrots, finely grated |
1 cup walnuts, chopped |
1 cup dates, chopped |
3/4 cup raisins, softened in water and drained |
3 cups flour |
1/4 cup soya flour |
1/2 cup wheat germ |
1 cup rolled oats |
1 cup coconut |
1 teaspoon salt |
3 teaspoons baking powder |
2 teaspoons mace |
2 teaspoons cinnamon |
1 teaspoon nutmeg |
3 eggs, beaten |
1/2 cup safflower oil |
1/2 cup honey |
1/4 cup molasses |
2 cups milk or 2 cups buttermilk |
Directions:
1. Combine carrots, walnuts, dates and raisins and set aside.
2. Mix together in large bowl flours, wheat germ, oats, coconut, salt, baking powder, mace, cinnamon and nutmeg.
3. Combine remaining ingredients.
4. Make a well in the centre of flour mixture and add liquid mixture gradually. If not moist enough add a small amount of water. Add vegetable mixture and stir.
5. Bake in greased muffin tins at 350°F for 25 minutes.
6. Makes 3 dozen muffins.
|
|