Susan's Carrot Spice Muffins
2pts on weight watchersI have been out of wheat flour for quite awhile. I was just to lazy to get the wheat grinder out and grind the wheat berries. Last time we bought wheat we purchased the white wheat berries, which made it perfect for this recipe. These muffins gave me that yummy nudge to get a move on things. Since I was grinding I ground quite a bit so I should be set for a couple weeks.
Now back to the recipe. I made these muffins yesterday and they are a hit with everyone. DD, Brandie, took one to work for her boss and she loved them and asked for the recipe. DH and I ate them for breakfast along with fruit. I used all white whole wheat flour, dark agave nectar, dried currants instead of raisins, and added an extra tablespoon of the soy yogurt. (that was what was left in the carton and it seemed silly to throw it away). I also had about 1/4 cup of lonely blueberries, that were just past the plump eating stage so I threw them in too. The outcome was fantastic. Oh, I took a pinch of sugar and sprinkled the tops before baking. I really need to use a vanilla bean and make me some vanilla sugar. I have to tell everyone that these muffins are the most amazing whole wheat muffin you will ever eat. I rarely use anything but whole wheat flour and most muffins are dense. These yummies are light, moist, and full of flavor. This recipe is a #1 keeper for sure.
You can see the beautiful orange carrots and the bits of blueberries.
Susan you have done it again! Another fantastic recipe. Here is the link to her recipe and beautiful photos. http://blog.fatfreevegan.com/2007/03/carrot-spice-muffins.html