Whole-Wheat Carrot Muffins |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is an adaptation from several recipes I found online. I tried to achieve a certain balance between healthiness, nice texture and moistness. Hope you like it. Ingredients:
1 cup plain flour |
1 cup whole wheat flour |
1 cup brown sugar |
1 teaspoon baking soda |
2 teaspoons baking powder |
3/4 teaspoon salt |
1/2 teaspoon allspice |
1/2 teaspoon ginger |
6 ounces non-fat vanilla yogurt |
1/2 cup nonfat milk |
1 egg |
2 tablespoons sunflower oil (or canola oil) |
1 teaspoon vanilla |
1 medium carrot |
1 tablespoon lemon zest |
1 cup powdered sugar |
Directions:
1. Preheat the oven to 350ºF.
2. Mix all the dry ingredients (plain flour, whole-wheat flour, brown sugar, baking soda, baking powder, salt, allspice and ginger) in a bowl.
3. In another bowl, beat the egg liightly and mix with oil, milk, vanilla and yogurt.
4. Pour the wet mix into the dry mix and stir.
5. Grate the carrot and add it to the mix.
6. Fill the muffin tins up to 3/4 of their height because they will grow in the oven.
7. Bake for about 15 minutes. To make sure that they are ready, you can insert a toothpick in the center of the muffins and see if it comes out clean. Do not overcook because they will lose moistness.
8. For the icing, put the lemon zest in a small bowl and slowly add the powdered sugar. Mix until all the sugar dissolves (if the mixture is too dry, add a little more lemon zest).
9. Place the mixture on top of the muffins with a spoon or pastry bag and let it dry until it hardens.
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