global (global87) wrote in vegancooking,
global
global87
vegancooking

carrot-walnut-flax muffuns

This weekend I wanted to make some really healthy muffins that would be really good for me in the morning. I made these, based on a recipe from veganchef.com but with a lot of adjustments.

They basically came out to be slightly nutty, slightly fruity, pretty dense muffins...exactly what I was looking for. I happen to really like them, but I should say that they are not as sweet as most muffins...they're really just a TOUCH sweet. If you want them more sweet, I would add some maple syrup (also: the original recipe called for apple juice, and I bet that if you substituted that for the soymilk and orange juice it would make them sweeter too). The taste in general is subtle. I don't love a blast of flavor in my mouth at 7 am. If you do, though, I wouldn't necessarily recommend this recipe. Basically, what I'm saying is that this is not your typical muffin recipe. I would hate for someone to be looking for sugary / fluffy muffins and use my recipe and then be sad! Because these ARE very good but they're neither fluffy nor sugary.

I liked them a lot though. They're REALLY healthy (they have flax, blackstrap molasses, nuts AND carrots in them!) and they definitely get me going in the morning (seriously, I've felt a difference in my energy--the switch being from cereal to these muffins). Just one other note--they have a lot of flax in them and thus they sort of have a SLIGHT laxative side effect. So...consider yourself warned.


Carrot-Walnut-Flax Muffins
Modified from a recipe by Beverly Lynn Bennett from www.veganchef.com

1 3/4 cups ground flax seed (or flaxmeal)
3/4 cup whole wheat flour
1 t. baking soda 1 t. baking powder 1/2 t. cinnamon
1/4 t. ground ginger
1/4 t. sea salt
1/8 t. ground nutmeg
1/2 cup soymilk
1/4 cup orange juice (NOTE: i was worried about the orange juice curdling the milk but it...didn't. i think because soymilk is not real milk maybe?)
1/8 cup blackstrap molasses
1 T. canola/vegetable/safflower/etc oil, plus additional for oiling pan
1/3 cup carrots, shredded
1/4 cup crushed walnuts
1/3 cup raisins


Preheat oven to 350 degrees. Oil a muffin pan and set aside. In a large bowl, place the flaxmeal, whole wheat flour, baking soda, baking powder, cinnamon, ginger, salt, and nutmeg, and stir well to combine. In a small bowl, place the juice, soymilk, molasses, and oil, and whisk well to combine. Add the wet ingredients to the dry ingredients and stir well to combine. Add the remaining ingredients and gently fold them into the muffin batter. Fill each of the prepared muffin cups with the batter (they won't rise almost at all, so fill up the cups good). Bake at 350 degrees for 25-30 minutes or until an inserted toothpick comes out clean. Remove the muffin tin from the oven and allow the muffins to cool for several minutes before removing them from the muffin tin. Store the completely cooled muffins in an airtight container.
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